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Quick Carlin Pea + Bacon Soup
This is an EXCLUSIVE recipe from Jenny Chandler's cookbook, 'The Capsule Kitchen', published by Pavilion. Jenny is a food writer, cook and OG champion of Bold Bean Co - she classes herself as a 'Pulse Obsessive' and WE LOVE HER FOR THAT.
"Pea and ham soups, or stews, are traditional all over Britain and Northern Europe, with carlin peas starring in the Black Country’s classic Grey Peas, and a very similar dish and pea popping up in a Latvian version too. This recipe is a shortcut to cooking your peas from scratch using jarred carlin peas with the ham or bacon, so in order for the flavours to really marry, it does benefit from being left to stand for a few hours, or even overnight. It’s a great prepare-ahead dish". - Jenny
Ingredients
1 jar Queen Carlin Peas - with their bean stock
4-5 thick smoked bacon rashers (slices), diced
600ml chicken or veg stock
30 g/2 tbsp butter or 2 tbsp olive oil
1 onion, diced
1 carrot, diced
1 bay leaf
2-3 tbsp Worcestershire sauce
salt and freshly ground black pepper
handful of parsley or mint leaves, chopped
crusty bread, to serve
Salsa Verde
1 large bunch of parsley, roughly chopped
2½ tbsp capers
6 anchovy fillets, chopped
2 garlic cloves, finely chopped
1 tsp Dijon mustard
2 tbsp red wine vinegar or 1 tbsp lemon juice
6-8 tbsp extra virgin olive oil
salt and freshly ground black pepper
Directions
Fry the bacon in a large saucepan in the butter or oil over a medium heat until it begins to colour and the fat is rendered. Reduce the heat to low, add the onion and carrot and cook until the onion is soft and translucent.
Add the bay leaf, carlin peas and their liquid, and veg/chicken stock. Simmer the soup for 10 minutes, then add the Worcestershire sauce and black pepper. Taste - the bacon may have done the job for you, or you may need a pinch of salt. Depending on the softness of your peas, you may like to blend a few of them to give the stock a creamy texture. You could plunge in a hand-held blender for a few seconds or blitz ladleful of peas in a blender, then add them back to the soup. The soup is now ready, but it will benefit from standing for a few hours to allow the flavours to develop.
While the soup is standing, make the salsa verde. Place all the ingredients in a food processor and pulse until you have a rough pesto consistency. Go easy on the salt as the capers and anchovies can be very salty.
Serve the soup into bowls topped with the salsa verde and serve with some good crusty bread for dunking.
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