A lot of people don't make pea soup at home as they find it quite tasteless compared to the versions they get in restaurants, my little secret is to add both onions and shallots. I find using both you get a rounder fuller flavour. Also allow the onions/shallots to colour in the butter as this adds richness to the soup.
I have cheated a little with this recipe and used Tesco Mint Peas. I personally think frozen peas have as much if not more flavour than non frozen as they are frozen once picked and are a little bit harder to over cook. Also with the peas already having mint it allows you to skip a step.
And my final tip is if at all possible use Gubbeen Smoked Bacon Lardons. They add so much flavour compared to normal bacon lardons. Of course if you can't find them use normal bacon lardons, but search high and low because it will be worth it.
5 banana shallots
1 large onion
3 potatoes (roughly 400g)
1 pack of Gubbeen Smoked Bacon Lardons
5 garlic cloves
60g of butter
1.5kg Tesco Mint Peas
1.5L vegetable stock
300ml double cream
150ml white wine
Mise en Place
- Roughly chop the shallots.
- Roughly chop the onions .
- Peel and dice potatoes, chopping them quite small for faster cooking.
- Crush the garlic cloves.
- Have all the other ingredients next to you and ready to go.
- Place a large cast iron pot on a high heat. Once the pot starts to smoke add the lardons. There is no need to add any oils as the lardons will produce their own fat once cooking.
- Allow the lardons to brown and go crispy. Once browned take them out of the pot and place to the side. You will notice a nice brown crust after developing at the bottom, that's just what you want as it's full of bacon goodness.
- Reduce to a medium heat and add the butter. Once the butter has melted add both the onions and shallots.
- Allow the onions and shallots to caramelize.
- Once they are a nice golden colour turn back to a high heat and add the wine.
- Allow to come to the boil and burn of the alcohol, use your spatula/wooden spoon to loosen the crust at the bottom and mix with the wine to ensure all the flavour is released.
- Once the alcohol has burned off reduce to a medium heat and add the potatoes, cream, stock and garlic to the pot. Allow to simmer until the potatoes are tender.
- Now add the peas to the pot. As they are frozen they will lower the temperature quite rapidly so turn back up to a high heat. Allow to cook for 5 minutes or until peas are just cooked.
- Finally blend and add the bacon back into the soup