You will need 1.3kg unshelled fresh peas for this recipe.
- Heat 60ml (1/4 cup) of oil in a large saucepan over medium heat. Add onion, garlic and half the bacon, and cook, stirring, for 10 minutes or until bacon is light brown. Add zucchini and peas and cook, stirring, for 1 minute or until heated through. Add stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until zucchini is tender. Remove from heat. Stir in mint.
- Heat the remaining oil in a frying pan over high heat. Add remaining bacon and cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.
- Place half the pea mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pea mixture. Place over low heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Ladle soup among bowls and sprinkle with crisp bacon to serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set