| Instructions |
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Heat a large soup pot over medium-high heat with the extra-virgin olive oil. Add bacon and cook until crips, about 3 to 4 minutes. |
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Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. |
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Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of tabasco sauce. Cook, stirring frequently, for 4 to5 minutes, or until the onions are tender. |
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Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2 to 3 minutes. |
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Transfer the onions and peas to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. |
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Add the pureed peas back to the soup pot and stir in the remaining 3½ cups of chicken stock and the cream, |
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bring to a simmer for about 8 to 10 minutes. |
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While the soup is simmering, toast the baguette slices until golden brown in the broiler or toaster oven. |
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Mix the Parmigiano with the reserved crispy bacon and the parsley in a bowl. |
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Once the toast is nice and golden, sprinkle the bacon-Parmigiano mixture over the bread and return to the broiler or toaster oven to melt and lightly brown the cheese. |
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To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Float 2 Parmigiano toasts on top of each soup bowl and serve immediately.
Source : Rachael Ray "365: No Repeats" |
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Recipe
- 2 tbsp extra-virgin olive oil (twice around the pan)
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4 slices bacon, chopped
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tbsp fresh thyme leaves (from 4 sprigs), chopped
- Salt and freshly ground pepper
- A couple dashes of Tabasco sauce
- 2 (10 oz) boxes
frozen peas
- 1 quart chicken stock or broth
- 1/2 cup heavy cream or
"half-and-half"
- 8 slices baguette
- 1/2 cup grated Parmigiano-Reggiano (a few handfuls)
- 1/4 cup fresh flat-leaf parsley (a generous handful), chopped
- Zest and juice of 1 lemon
SERVES : 4
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