Spring Pea Soup Crispy Turkey (Print View)
A vibrant pea soup with crispy turkey bacon, fresh mint, and optional creamy accents.
# Ingredient List:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 4 cups fresh or frozen peas
05 - 1 medium Yukon Gold potato, peeled and diced
06 - 1/2 cup fresh baby spinach (optional)
07 - 2 tablespoons fresh mint leaves, chopped
→ Liquids
08 - 4 cups low-sodium chicken or vegetable broth
→ Dairy
09 - 1/2 cup heavy cream or crème fraîche (optional)
→ Meats
10 - 4 slices turkey bacon
→ Seasonings
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/4 teaspoon sugar (optional)
→ Garnish
14 - Fresh mint leaves
15 - Extra cream or crème fraîche
# How to Make:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook for 5 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add peas, diced potato, broth, salt, pepper, and optional sugar. Bring to a boil, then reduce heat to low and simmer for 15 minutes until potatoes are completely tender.
04 - While soup simmers, cook turkey bacon in a skillet over medium heat for 5-7 minutes, turning occasionally until crisp. Drain on paper towels and break into bite-sized pieces.
05 - Stir baby spinach and chopped mint into the soup. Simmer for 2 minutes until spinach wilts.
06 - Remove from heat and let cool slightly. Purée the soup in batches using a blender or immersion blender until completely smooth and velvety.
07 - Stir in heavy cream or crème fraîche if using. Taste and adjust seasoning with additional salt and pepper as needed.
08 - Ladle soup into serving bowls. Top each portion with crispy turkey bacon pieces, a swirl of cream, and fresh mint leaves.
# Expert Advice:
01 -
- The potato creates this velvety texture without making the soup heavy or starchy tasting
- Turkey bacon adds just the right amount of smoky crunch without overwhelming the delicate pea flavor
02 -
- Never purée hot soup in a blender without venting it, or it'll explode everywhere (I learned this the messy way)
- Frozen peas work perfectly here and sometimes taste sweeter than fresh depending on the season
03 -
- Taste your peas raw before cooking so you know how much sugar you might need to add
- Reserve a handful of whole peas to add back after puréeing for texture