Asparagus, Green Pea & Bacon Soup2013-04-05
- Yield : 3
- Servings : 3
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
- 1 medium bunch asparagus, trimmed
- 4 slices streaky bacon
- 1/2 large white onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 1 cup peas (fresh or frozen)
- 1/2 cup coconut milk or cream (optional)
Note: green peas (along with other legumes in pods like snap peas and green beans) are a generally accepted food in the paleo community, so long as it remains an occasional food.
Fry the bacon in a large, wide-bottomed pan until crispy, remove with a slotted spoon and set aside to cool. When cool chop into small pieces.
Saute the garlic and onion in the same pan (you want to get them sizzling in the leftover bacon fat) for a few minutes until the onion turns golden. Stir in the asparagus and peas.
Pour in the stock and bring to a boil. Cover and turn down the heat. Let simmer for 20 minutes.
Take the pan off the heat and, using a hand blender, process the soup until smooth. Season according to taste and stir in the coconut milk/cream if using.
Stir in the bacon bits and serve.
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