Spring Pea Soup With Smoked Bacon And Pea Shoots
Start your spring meal with this simple soup that can be served hot or cold. If you can find pea shoots or edible flowers at your local market, use them as a garnish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Saute pan
- Saucepan
- Stove
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Blender
- Spoon
Ingredients
- 3 tablespoons sweet butter
- 4 ounces smoked slab bacon
- 1/2 cup peeled and sliced sweet onions
- 1/4 cup dry white wine (preferably Riesling)
- One-half garlic clove, peeled and minced
- 1 small sprig fresh mint or tarragon
- 3 cups chicken stock and 3 cups water
- Salt
- freshly ground black pepper
- 2 cups freshly shelled peas (or frozen)
- 2 cups baby spinach
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