3 large baking potatoes
1 small to medium onion, optional
3 celery stalks, optional
1 stick butter
2 cups chicken stock
1 1/2 cups water
3 Tablespoons flour
1 pint half & half
1/4 to 1/2 tsp white pepper, for desired taste
Milk, for desired consistancy
Shredded Cheddar cheese
Bacon bits
Chives

1. Chop potatoes into 1/2-inch cubes. Finely chop onion and celery. Melt butter in large stock pot. Add potatoes, onion, and celery. Cook for about 8-10 minutes over medium heat, stirring constantly.

2. Add chicken stock and bring to a boil. Cook for about 10 minutes, stirring occasionally.

3. In a small bowl, add the flour and water. Mix thoroughly until the flour is not clumpy. Add to pot and let simmer about 5 minutes, stirring constantly.

4. Add half & half and bring to boil. Let simmer 5-10 minutes, until potatoes are tender.

5. Add white pepper to taste and milk, if the soup is too thick for your taste. Serve into soup bowls and top with cheese, bacon and chives.

TIPS: If you don’t have chicken stock, boil 2 cups of water and add 6 boullion cubes. Serve with ham sandwiches on croissants for a fantastic soup and sandwich combo!

Made with real cream  white wine  and thyme. Accompanied by a 9 oz. loaf of stone ground whole wheat bread. Used as a bread bowl or served on the side  it’s enough for a complete meal! You’ll enjoy the bread’s firm crust  chewy texture and slightly sour flavor that is typical of traditional breads of the European countryside. Bread Loaf Net Wt. 9 oz.Soup Net Wt. 12 oz.

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You Will Need

* 2 Tbsp extra virgin olive oil
* 2 Tbsp butter
* 1 medium white onion, diced
* 2 cloves of garlic, chopped
* 3 bacon rashers, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, sliced
* 16 oz whole peas
* 3 1⁄8 pt vegetable stock
* 24 ½ oz frozen peas
* salt to taste
* crème fraiche to serve
* 1 large saucepan with a lid
* 1 wooden spoon
* 1 hand blender
* 1 strainer
* 1 bowl
* 1 liquidizer or food processor
* 1 ladle
* 1 medium bowl

Step 1:
Thaw the frozen peas
Put the frozen peas into a medium-sized bowl to let them thaw naturally while you make the base of the soup.
Step 2:
Heat the oil and butter
Pour the olive oil into the saucepan and add the butter. Place the pan over a low temperature to heat.
Step 3:
Add the vegetables and the bacon
When the butter has melted, add the onions, garlic, bacon, carrots and celery. Stir the ingredients together well and leave them to sweat for about 10 minutes.
Step 4:
Add the peas and stock
When the onions are more or less translucent stir in the peas and then continue stirring as you pour in the stock.
Step 5:
Leave to cook
Cover the pan and leave the soup to cook for 35 minutes.
Step 6:
Slightly blend the soup
35 minutes later when the soup is well-cooked blend it slightly. Take the hand blender and buzz it briefly four to five times in different parts of the pan.
Step 7:
Pass through a strainer
Pass the soup through a strainer into a large bowl pressing as much out as possible.
Step 8:
Liquidize in batches
Now pour the soup into a liquidizer, add the peas and liquidize into a purée. When finished, pour this into a separate bowl.
Step 9:
Season with salt
Season with some salt to taste.
Step 10:
Serve and garnish with crème fraiche
The pea soup is ready to serve. Ladle it into the soup bowls and pop a spoon of crème fraiche on top to garnish.

You Will Need

* 3 Tbsp olive oil
* 1 1⁄3 oz butter
* 2 large onions, finely chopped
* 1 ¾ oz bacon, chopped
* 1 leek, halved lengthways and sliced
* 8 ¾ oz potatoes, peeled and finely diced
* 5 1⁄3 oz cabbage, quartered and shredded
* 4 ¼ pt vegetable or beef stock
* 14 oz can of chopped tomatoes
* salt and pepper
* 1 large saucepan
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil and butter
Take a large saucepan and add the olive oil and butter. Heat over a moderate temperature.
Step 2:
Add the onions and bacon
When the butter has melted, add the onions and bacon to the saucepan. Fry them for about 5 minutes or until the onions start to soften.
Step 3:
Add the leek, potatoes and celery
When the onions are softened add the remaining leek, potatoes and celery. Stir all the ingredients together and let the mixture cook for a few more minutes.
Step 4:
Pour in the stock and tomatoes
Pour in the stock followed by the can of tomatoes and stir together generously.
Step 5:
Add the cabbage
Immediately add the cabbage and bring the soup to a boil.
Step 6:
Season with salt and pepper
When the soup has broken into a boil, season it with salt and pepper and then leave to simmer gently for about 30 minutes
Step 7:
Taste and season
Once the soup has cooled taste it to see if more salt and pepper are needed and if so season again.
Step 8:
Serve with crusty ciabatta bread
Using a ladle serve the soup into soup bowls and present with crusty, warmed ciabatta bread and butter.

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