Creamy Vegetable Soup with Bacon Croutons

Name: Creamy Vegetable Soup with Bacon Croutons
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 slices bacon, chopped; 3 tablespoons (45 ml) olive oil; 2 cups (500 ml) diced loaf bread (or white bread); 3 eggs, lightly beaten; 41/2 cups (1.125 litres) chicken broth, cold; 4 carrots, diced; 2 stalks celery, diced; 1 leek, thinly sliced; 2 cloves garlic, finely chopped; 1 cup (250 ml) frozen peas, thawed; Salt and pepper

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Preparation 25 MIN

Cooking 25 MIN
Servings 4

Ingredients
Preparation

Ingredients

4 slices bacon, chopped
3 tablespoons (45 ml) olive oil
2 cups (500 ml) diced loaf bread (or white bread)
3 eggs, lightly beaten
41/2 cups (1.125 litres) chicken broth, cold
4 carrots, diced
2 stalks celery, diced
1 leek, thinly sliced
2 cloves garlic, finely chopped
1 cup (250 ml) frozen peas, thawed
Salt and pepper

Preparation

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