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Pea and Asparagus Soup recipe

Ingredients   (Measurement Conversion Calculator)

2 slices white bread, diced into small pieces
8 to 9 green onions, roughly chopped
2 tbsp vegetable oil
12 small asparagus spears, tips removed, stems roughly chopped and rinsed
3 slices rindless streaky bacon
1 lb frozen peas
2 1/2 cups chicken stock or vegetable stock
3 tbsp whipped cream
Salt and black peppe

Directions

Pour the stock into a 2 quart pot and set on the stove over high heat. Add frozen peas and onions to stock and bring to a boil. Rinse asparagus spears, remove the tips and set aside. Add asparagus pieces to the saucepan with a pinch of salt. Reduce heat, cover, and simmer 10 to 15 min, or until asparagus is tender. Meanwhile, fry bacon slices in a hot frying pan and fry until crisp and golden. Transfer these to a plate and set aside for garnish. Add oil to bacon fat left in the frying pan. Fry bread pieces for 2 to 3 min over high heat, turning frequently, until golden. Drain excess fat and set aside for garnish. When asparagus and peas are done, blend the soup to a puree using a blender or a food processor. Add reserved asparagus tips to pea soup and simmer for 5 min, or until tender. Pour soup into warmed serving bowls. Swirl a little whipped cream into each and sprinkle with crispy bacon pieces, croutons, and some freshly ground black pepper to serve.