Creamy Vegetable Soup with Bacon Croutons
Powered by 
- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 4
- slices bacon, chopped
- 3 tbsp
- olive oil
- 45 ml
- 2 cups
- diced loaf board, or white bread
- 500 ml
- 3
- eggs, lightly beaten
- 4 1/2 cups
- chicken broth, cold
- 1.125 L
- 4
- carrots, diced
- 2
- celery stalks, diced
- 1
- leek, thinly sliced
- 2
- garlic cloves, finely chopped
- 1 cup
- frozen peas, thawed
- 250 ml
- salt and pepper, to taste
Directions
Step 1
In a large non-stick skillet, brown bacon in 15 ml (1 tablespoon) of oil. Add bread and brown. Transfer to a plate.
Step 2
In a bowl, combine eggs with 125 ml (½ cup) of broth. Set aside.
Step 3
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.
Step 4
In a blender, purée 500 ml (2 cups) of soup until smooth. Drizzle in egg mixture.
Step 5
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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
