Green Pea Soup Horseradish Cream and Bacon
This pea soup is good appetizer at a dinner party and it is the perfect spring soup. Use fresh peas that are popping up at the supermarkets and farmers markets right now. They taste fantastic. If you don’t want to make horseradish cream, a large spoon of sour cream can be used. No bacon, different seeds such as lightly toasted sunflower seeds or pine nuts.
Green Pea Soup with Horseradish Cream and Bacon Serves 4
2 lbs. fresh or frozen peas, shelled if fresh
2 guarts bouillon or vegetable stock
4 tbsp. butter
1 large onion, peeled and finely chopped
5-6 tbsp. flour
salt and freshly ground pepper
1 cup heavy cream
3-4 tbsp. lemon juice
1 tbsp. sugar
4 tbsp. grated horseradish
a package of bacon
To make the pea soup, cook the peas 5 minutes. Purée the peas in batchs until smooth. adding a little water if necessary while blending. Melt the butter over medium heat, rist the onion 2-3 minutes, spinkle flour over and pour bouillon or stock. and then add the pea puré. Stir and let the soup simmer 10 minutes. Season with salt and pepper.
To make the horseradish cream, whisk all ingredients for dressing in a bowl.
To make the bacon, cook bacon in a large skillet over medium heat until crisp. Transfer bacon to paper towels to drain. Crumble the bacon.
To serve, pour soup into 4 bowls and place a spoonful of horseradish cream in the middel of the soups. Sprinkle bacon over the soup.