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2 x 400 g canned processed peas in brine
1 x 410 g canned fresh garden peas in brine
250 ml milk
200 g rindless back bacon, chopped & fried
250 ml LANCEWOOD® Sour Cream
30 – 45 ml milk
Salt & freshly ground black pepper to taste
45 ml flat leaf parsley, chopped
Drain the peas and reserve 250 ml of the liquid. Add the liquid and the peas to a large saucepan. Add the milk and bacon and stir over low heat for 10 – 15 minutes. Use a stick blender and blend until well combined while keeping some texture. Add half of the LANCEWOOD® Sour Cream and stir through. In a separate bowl, mix the remaining Sour Cream with the milk to thin it down a little. Season to taste with salt and pepper.
Serve with swirls of sour cream, chopped parsley and crunchy croutons.
HINTS & TIPS:
• To make your own croutons, cut bread of your choice into small cubes and fry briefly in 1 cm deep oil. Drain on absorbent paper.
• Sprinkle grated LANCEWOOD® Cheddar over just before serving
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