Creamy Vegetable Soup with Bacon Croutons
Creamy Vegetable Soup with Bacon Croutons
Ingredients
- 4 slices bacon, chopped
- 3 tablespoons (45 ml) olive oil
- 2 cups (500 ml) diced loaf bread (or white bread)
- 3 eggs, lightly beaten
- 41/2 cups (1.125 litres) chicken broth, cold
- 4 carrots, diced
- 2 stalks celery, diced
- 1 leek, thinly sliced
- 2 cloves garlic, finely chopped
- 1 cup (250 ml) frozen peas, thawed
- Salt and pepper
Instructions
- In a large non-stick skillet, brown bacon in 15 ml (1 tablespoon) of oil. Add bread and brown. Transfer to a plate.
- In a bowl, combine eggs with 125 ml (½ cup) of broth. Set aside.
- In a saucepan, soften carrots, celery, leek and garlic in remaining oil (30 ml/2 tablespoons). Season with salt and pepper. Add remaining broth (1 litre/4 cups). Bring to a boil and simmer for about 15 minutes or until carrots are tender.
- In a blender, purée 500 ml (2 cups) of soup until smooth. Drizzle in egg mixture.
- Transfer back to the saucepan. Add peas and mix thoroughly. Adjust seasoning. Reheat lightly. Serve immediately (do not bring eggs to a boil). Garnish with bacon croutons.
Creamy Vegetable Soup with Bacon Croutons