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Ingredients
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
Croutons
Method
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.
To serve:
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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