#8 Sweet Pea Soup with Bacon-Parmesan Toast

One of my favorite meals growing up was my mom's homemade cheddar broccoli soup. Yum. When the weather got chilly and the winds started blowing, mom would make this hearty soup for the family.

With that in mind, it's slightly ironic that as the temperatures have been soaring here in Guadalajara with a recent heat wave that I decided to make a soup this week. And though it's not my favorite childhood soup with broccoli from days past, it's another veggie taking the spotlight this week - peas.

So whether the weather is warm or cold, this sweet pea soup from Rachel Ray (slightly modified) is worth a bowl-full.

Sweet Pea Soup with Bacon-Parmesan Toast

Ingredients:

2 tbsps extra-virgin olive oil (twice around the plan)

4 slices bacon, chopped

1 large yellow onion, chopped

3 garlic cloves, chopped

1 tbsp thyme

Salt and freshly ground black pepper

A couple dashes of tabasco sauce

1 bag of frozen peas

1 quart chicken broth

1/2 cup heavy cream or half-and-half

8 slices french bread or baguette

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley (a generous handful), chopped

Juice of one lime

Directions:

Heat a large soup pot over medium-high heat with the EVOO. Add the bacon and cook until crsip, about 3 to 4 minutes. Remove the crispy bacon from the pan with a slotted spoon to drain on a paper towel. Add the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook while stirring frequently, for 4 to 5 minutes, or until the onions are tender. Add the frozen peas and continue to cook until the peas are defrosted and heated through, 2 to 3 minues. Transfer the onions and peas to a blender or food processor with 1/2 cup of the chicken stock and puree until smooth. Add the pureed peas back to the soup pot and stir in the remaining 3 1/2 cups of chicken stock and the cream, bring up to a simmer, and cook for about 8 to 10 minutes.

While the soup is simmering, toast the baguette utnil golden brown in the broiler or toaster oven. In a bowl, miz the cheese with the reserved bacon and parsley. Once the toast is nice and golden, sprinkle the bacon-Parmesan mix on top of the bread and return to the broiler or toaster oven to melt and lightly brown the cheese.

To finish the soup, add the juice of one lime, stir to combine, and transfer the soup to serving bowls. Float 2 pieces of Parmesan toast on top of each soup bowl and serve immediately.

Buen Provecho!