Creamy Vegetable Soup with Bacon Croutons
Creamy Vegetable Soup with Bacon Croutons
Open in full-screen mode

Creamy Vegetable Soup with Bacon Croutons

Preparation
25 MIN
Cooking
25 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a large non-stick skillet, brown bacon in 15 ml (1 tablespoon) of oil. Add bread and brown. Transfer to a plate.
  2. In a bowl, combine eggs with 125 ml (½ cup) of broth. Set aside.
  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.
  4. In a blender, purée 500 ml (2 cups) of soup until smooth. Drizzle in egg mixture.
  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.

Note

Though optional, adding eggs makes this creamy soup rich in protein. Eggs are mixed with cold broth and gradually added to warm soup in the blender to prevent them from coagulating in hot soup. Reheating this soup is difficult once eggs are added.

Comments

  1. Incredibly easy to make, now in my favorite soup section!

  2. Great flavour and easy to make.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum