Did you know that this week (Monday, July 11th to Sunday, July 17th) was Great British Pea week? No, neither did I, until Birds Eye offered me some vouchers to purchase some Birds Eye Garden Peas and create my own recipe with them ! I also learnt that just one serving of freshly frozen garden peas and petits pois contains as much vitamin C as two large apples, more fibre than a slice of wholemeal bread and more vitamin B than a pint of whole milk – just 80g is equivalent to one of your 5 a day.
Frozen peas are so quick and simple to cook that you can have this delicious, vibrant summery soup on the table in ten minutes. Can't say fairer than that !
10-minute Pea & Bacon Soup
300g bacon lardons
1 large leek
a bag of Birds Eye Garden Peas
1 vegetable stock cube
to garnish : croutons (optional)
Put the bacon lardons into a large pan and heat to release the fat. Meanwhile roughly chop the vegetables then toss into the pan with the bacon. Cook for 5 minutes until the bacon is cooked.
Add the frozen peas and give it a stir. Pour over enough boiling water to cover the peas and crumble in the stock cube. Stir to dissolve the stock cube, season with salt and pepper and bring back to the boil. Reduce the heat and simmer for 5 minutes.
Blitz with a stick blender and serve. You could add extra herbs and spices but we find that it doesn't really need it. The kids like to scatter a handful of garlic croutons on top but once again, that's purely optional !
for more recipe ideas : http://www.birdseye.co.uk/recipes
Disclosure : I received some vouchers from Birds Eye to buy peas.