How do you feel about the most silkiest green pea soup ever with boiled eggs and salty bits of bacon… Well I think I don’t need to say more. This dish says more than enough already I guess!
Try it, you will love it as well!
Have you ever thought of adding boiled eggs to a soup?
I can tell you that as bonkers as it may sound in the beginning, it makes sense!
Yes, I do love a good creamy green pea soup.
Winter Comfort Soups
Especially in the winter when it is dark and cold and raining outside.
We all need a hug from the inside from time to time, right.
Well I don’t know about you but I have pretty much all the time a bag of frozen peas in my freezer. You can use them in so many dishes.
Besides, I love a good portion of buttery sweet green peas as a side from time to time! So I often turn those frozen peas into a last minute lunch idea like this soup below.
And you have no idea how quick and simple it is to make.
Silky Green Pea Soup with Eggs & Bacon
Peas soups, do you like them?
My split pea soup for example tastes totally different. You should check it out as well, it is also a family classic and a delicious dinner in the wintertime.
It does take much longer to prepare though.
You don’t need frozen green peas for that one but dried split peas.
Which you also have to soak for a couple of hours before you boil them or they will stay as tough as bullets…
Fresh Peas vs. Dried Split Peas
So if you are looking for a quick pea soup fix, then this soup recipe below is the one you need to make.
I also added bacon bits and chopped up boiled eggs for extra flavor. I am sure that I don’t need to tell you that those are the perfect friends for the green peas!
Enjoy!
Easy Green Pea Soup with Eggs & Bacon Recipe
Silky green pea soup with boiled eggs and salty bacon bits... says more than enough I guess!
- 9 oz frozen green peas (250 g)
- 3,5 oz salted bacon (100 g), a thick slice
- 3 cups chicken stock (720 ml)
- 2 hard-boiled eggs
- 1 medium garlic clove
- 3 tbsp onion chopped
- 1 tbsp unsalted butter
- pepper
- salt
- Dice the thick slice of salted bacon into small bits and add them together with a teaspoon of the butter to a large saucepan.
- Place the pan over medium heat and gently fry the bacon in the butter for 5 minutes until cooked through.
- Scoop the bacon out of the pan but leave the remaining grease in it. Peel and chop the garlic clove. Add both garlic and chopped onion to the hot pan.
- Fry them in the bacon grease for 3 minutes. Then add 3 tablespoons of water and stir the onion well. Add the frozen peas.
- Give them a good stir and pour in the chicken stock. Season with a pinch of pepper.
- Cook the peas for 5 minutes over high heat. Then remove 2 handfuls of them. Put them on a clean plate until later.
- Blend or mix the remaining peas and chicken stock until very smooth and creamy.
- Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. Then add the cooked bacon and peas back to the pan.
- Stir well. Simmer the soup for another 3 minutes. Peel and chop the boiled eggs in the meantime. Scoop the hot pea soup into large bowls and top with the boiled egg. Serve immediately.
