Pea, Courgette, Lemon and Bacon Soup

This pea and Courgette (Zucchini) soup is perfect to bridge the gap between warming winter stews and light summery lunches.

It couldn't be simpler, and because I added a large handful of crispy bacon strips, even Mr PSGC ate it with gusto.

This recipe serves 4, and can be on the table in 20 mins.

Ingredients:

3 medium sized courgettes

1 medium onion

300g petit pois (but normal peas are fine too)

1.25l of chicken or vegetable stock

Zest of 1 lemon and juice of half a lemon

Oil to saute vegetables

1 rasher of back bacon per person.

Salt and pepper to season.

Method:

Place the bacon in a hot oven to crisp up  (I usually trim the extra fat off at this stage, but you don't have to)

Dice the onion finely, and soften in a pan with a splash of oil.  Cook on a low heat until the onion is transparent, but not browned (approx 10 mins)

Grate the courgettes finely, and add to the onion for a few minutes until soft.   Remove around 2 tablespoons of the courgettes and set aside.

Add the stock to the pan.  Bring to the boil, and simmer for a few minutes.  Add the frozen peas, keeping 2-3 tablespoons back with the courgette.  

Once the peas are cooked, remove from the heat, and blend with a hand blender until completely smooth.  The bacon should be nice and crispy by now.  Cut it into strips.

Add the remaining peas and courgettes and warm through completely until peas are cooked. Add the lemon zest, juice and seasoning to taste.

Serve with the crispy bacon on top, and toasted hunks of bread.

Optionally if you want a vegetarian option, remove the bacon (and use veg stock obviously).  As a garnish, a nice drizzle of creme frais or single cream is nice.  (But wouldn't cut it in our carnivore house)