Name: Green Pea and Chicory Soup with Grilled Pepper and Crispy Bacon
Yield: Serves 4
Ingredients: black pepper; large handful fresh flat-leafed parsley; 225 g/8 oz frozen peas; 600 ml/1 pint vegetable or chicken stock; 1 tablespoon olive oil; 2 level teaspoons caster sugar; 225 g/8 oz rindless smoked streaky bacon; 1 large red pepper; 50 g/2 oz butter; 225 g/8 oz chicory; 150 ml/¼ pint soured cream; sea salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

In this homely soup, perfect for lunch with bread and cheese, the sweetness of the peas complements the unique and pleasurable bitterness of chicory. Vegetarians can simply omit the bacon.

Ingredients

1 large red pepper
225 g/8 oz chicory
50

Gluten-free
Soup

Method

Cut the pepper in half, discard the seeds and stem and put the halves skin-side up under a very hot grill until blackened all over. Then put them into a plastic or paper bag and leave to cool. Slice the chicory roughly. Melt the butter in a pan, stir in the chicory, cover and cook gently for 10-15 minutes, until soft. Stir in the sugar, add the stock and bring to the boil. Add the peas and boil

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Ingredients

Method

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