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- A satisfying, yet light, "comfort " soup for those cold, rainy days
- Michael D. Mackey
- 16 oz (448 grm). frozen broccoli florets
- 12 oz (336 grm). can sweet peas
- 1/2 lb (.2 kg). bacon, chopped
- 1/2 medium onion, chopped
- garlic powder
- onion powder
- salt (if desired)
- Bring a large pot of water to a boil.
- Set up a large bowl filled with ice and cold water next to the sink.
- Cook the chopped bacon in a large skillet over medium high heat while waiting for the water to boil.
- Remove the bacon bits to a paper towel to drain.
- Saute the onions in the bacon fat until golden brown.
- Remove the onions and skillet from the heat. Do not drain the onions at this point.
- Drop the frozen broccoli into the boiling water and cook for about 3 minutes or until it is bright green in color. IMMEDIATELY drain the broccoli and plunge into the ice bath to stop the cooking process. Set aside.
- In the container of a blender or food processor, place the onions, drained peas and the broccoli; blend or process until smooth.
- If the mixture is too thick, add a tsp of the bacon fat from the skillet or 1-1/2 tsp (7 ml) of water.
- Do not add too much liquid--the mixture should be thick like a chowder.
- When the mixture is smooth, pour back into a small soup pot set over medium low heat; season to taste with onion powder, garlic powder; coarsely ground black pepper and a pinch of salt if desired.
- Rewarm the mixture to serving temperature, stirring often. DO NOT LET THE MIXTURE BOIL.
- To serve:
- Ladle the soup into shallow bowls and garnish with some of the cooked bacon bits that you made earlier.
- Serve with a good crusty bread for dipping.
- I made this soup on a rainy, grey Seattle winter's day for my mom--who appreciates the little things like this.
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