Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 136

Serves 4

1 litre/1³/₄ pints chicken, beef or vegetable stock

2 spring onions, chopped

480g/1lb frozen peas, defrosted

150ml/¹/₄ pint single cream or whole milk

4 rashers of unsmoked back bacon, cut into thin slivers

8 salad potatoes, boiled in their skins until just tender then

thickly sliced

leaves from 4 sprigs of dill

sea salt and white pepper

Heat the stock to boiling point and add the spring onions and peas. Bring back to the boil and simmer for 1 minute. Allow to cool for a few minutes, then liquidise with the cream or milk. Season to taste with salt and pepper.

Fry the bacon over a low heat until crisp, then add the potatoes and stir to warm them through. Serve the soup in deep bowls with a large spoonful of bacon and potatoes in each. Scatter the dill on top.