Marrowfat pea soup with crispy bacon and horseradish cream
Prep time: 15 minsTotal time: 
Marrowfat pea soup with crispy bacon and horseradish cream
A budget tin of marrowfat peas comes in handy for a quick supper, enhanced with a punchy drizzle and salty bacon bits
Prep time: 15 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 2 x 300g tins marrowfat peas, drained
- 400ml chicken stock*, made using 1 stock cube
- 80g Taste the Difference Smoked Air Dried Bacon Lardons
- 40g reduced-fat crème fraîche
- 1 tbsp horseradish sauce
To serve
- crusty bread*
Step by step
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Heat the oil in a large saucepan. Sauté the onion and garlic with a pinch of salt for 5 minutes until softened and fragrant. Add the peas and stock and gently simmer for 5 minutes.
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Meanwhile, place a frying pan over a medium heat. Add the bacon lardons before the pan gets hot. Cook, stirring occasionally, until the bacon is crispy and deeply golden. Transfer to a kitchen-paper-lined plate.
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Combine the crème fraîche with the horseradish. Blitz the soup until smooth and divide between two bowls. Swirl with the horseradish cream, scatter over the bacon lardons and finish with some black pepper. Serve with crusty bread.
*Check your stock is gluten-free and use gluten-free bread, if required.
