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Pea Shoot and Smoked Bacon Soup


  • 1 Onion
  • 3 Slices Smoked Bacon
  • 1 Medium Potato
  • 1 tbsp Olive Oil
  • 50g Pea Shoots (1 Pack)
  • 1 pint Chicken Stock
  • 1 tbsp Crème Fraiche

Finely chop the onion and fry in 1tbsp olive oil in a saucepan for 5 minutes. Chop the bacon into small pieces and add to the saucepan. Fry for 5 minutes until starting to brown. Peel the potato and chop into a 1cm square dice. Add the potato and the chicken stock to the saucepan. Boil for 10 minutes until the potato is soft. Place the contents of the sauce pan into a blender, and blitz until smooth.

Then add the pea shoots and blend until a smooth, bright green, thick soup consistency is reached. Return to the pan and reheat. Serve in bowls with a swirl of crème fraiche. Delicious with warm soda bread smothered in butter.

Pea Shoot and Smoked Bacon Soup