Pea, Bacon & Mint Soup

Pea, Bacon & Mint Soup

Photography by Darren Bester 

You say Pea soup and I’m immediately transported back in time… I’m in my family kitchen, I’m a child, my Mom is standing over one of her trusty AMC pots (pots which are now in my kitchen some 30 years on – Talk about quality!), the radio is on and the aroma of pea soup is filling the air ! Yummy, my favourite of all her soup recipes. 

My Mom’s version, is actually Split Pea Soup, made with dry split peas & no-one will ever be able to make it quite like Mom, well not in my eyes anyway 🙂 So when the craving for Mom’s Pea soup hit the other day, I wasn’t about to attempt to recreate her winning recipe, because for me, half the comfort is knowing that my Mom made it for me, but with mom not around to see to this craving, I decided to experiment with a different kind of pea soup.  Feeling inspired by the recent sunny weather we had during our Cape Town winter, I felt like a lighter, fresher pea soup and so opted to use whole peas instead of split peas, I added some bacon because well, its bacon and any opportunity to add bacon to a recipe, I do 🙂 and then a sprinkle of mint to heighten the lightness and freshness of the soup.   

The result? Quick, easy and tasty!  Suitable for a deliciously healthy light lunch or dinner starter.  The beautiful green is so vibrant that it brings colour to any dining table, while conjuring up feelings of excitement and anticipation that Spring is finally, once again, knocking at our door …

Pea, Bacon and Mint Soup

Yield: 4 

500ml Fresh or Frozen Peas

250g Streaky Bacon, diced

1 Large Potato, chopped

1 Litre Chicken or Veggie Stock (I use the organic liquid stock from Woolies)

Handful of Mint, finely chopped

Method: 

Fry the bacon for 5 or so minutes until crisp (keep some aside for garnish), add the potato and stock and cook until the potato is soft, approximately 20 minutes. Add the peas and turn down the heat to a gentle simmer for 5 minutes.  Remove from the heat, season with salt & pepper and stir in the mint.  Use a food processor or hand blender to puree.  Pour into serving dishes and garnish with a drizzle of fresh cream and a sprinkle of crispy bacon.  

Cooks Note:  If you don’t have cream at hand, drizzle with a dash of olive oil instead.  The soup can thicken on refrigeration , if this happens just add a little stock or boiling water when reheating to achieve the preferred consistency. 

This recipe was featured on The Pretty Blog: Martha Who’s Pea, Bacon & Mint Soup

Darren Bester Photography - Martha Who_0002

Mastering Scrambled Eggs…

Mastering Scrambled Eggs…

Who doesn’t fancy fluffy and light scrambled eggs with a slice of toast and some bacon in the morning?  It is so easy to overcook scrambled eggs, resulting in the eggs losing colour, turning brown, becoming dry or even watery.  The trick is to whisk enough air into your eggs prior to cooking and then once on the heat, it should take no more than a minute to a minute and a half to cook through.  Remember, the eggs will continue to cook even when off the pan – so always take off the heat while it still looks moist because by the time it is served, it would have cooked through.

Here are my top tips for the perfect scrambled eggs:

  • Ensure your eggs are fresh
  • Eggs should be at room temperature to ensure even cooking
  • Have your non stick pan, heat resistant spatula, whisk, eggs, butter, oil, salt & pepper at the ready – Avoid having to focus on other tasks while busy with your eggs (so get the bacon and toast out the way and leave your eggs for last)
  • In a clean bowl, add your eggs ( I used 6 the other day for Andrew & I – *blush* & it was a satisfying amount)
  • For every egg, add 15ml of cream (you can substitute this for milk but it will impact on the creamy flavour)
  • Whisk well to combine
  • Put the pan on a very low heat, add equal amounts of oil and butter, coat the pan and pour out the excess oil / butter
  • Add your egg mixture and allow to cook without interference for up to 30 seconds
  • Add salt & pepper at this stage
  • Using a spatula, gently push the egg from the sides of the pan to the centre of the pan, tilting the pan as you go to allow the liquid egg to run to the sides of the pan and then repeat the process until no liquid egg remains
  • Continue to gently turn the eggs until the egg mixture becomes firm.  Do not break up the egg curds with your spatula – you want to maintain large curds of eggs rather than small curds
  • Transfer to your serving plate and enjoy !