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Pea and Bacon Soup

by Nadia Sawalha, Kaye Adams from Nadia & Kaye Disaster Chef

Proving that freshly-made soup is much better than ready-made and easier than you think to make from scratch, this delicious recipe combines classic flavours of pea and bacon.

From the book

Nadia Sawalha, Kaye Adams


NADIA: This could have gone in the Something Up Your Sleeve chapter of the book, as everything comes out of the cupboard or freezer. But it’s posh, so we put it here. Bet you wish you weren’t a veggie, Kaye. Kaye says: Actually it’s just as nice without bacon, and your arteries will thank you for it!

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30g (1oz) unsalted butter
4 spring onions, chopped
500g (1lb 2oz) frozen petits pois (not garden peas)
500ml (16fl oz) vegetable stock, plus extra if needed
1 tbsp lemon juice, or to taste
pinch of sugar, or to taste
salt and freshly ground white pepper
6 rashers of smoked streaky bacon (optional)


Melt the butter in a large saucepan over a low heat. Add the spring onions and cook until softened but not coloured.

Tip in the petits pois and stock, and bring to the boil, then reduce the heat and simmer for about 5 minutes, or until the peas are tender.

Using a blender or a hand-held blender, whizz until smooth (only half-fill the blender and be careful, as hot soup scalds). Add more stock if you’d like a thinner soup.

Stir in the lemon juice, sugar, salt, and pepper, then taste and adjust all these seasonings to taste.

Grill the bacon (if using) until nice and crisp. You can do this ahead of time and keep it on a piece of kitchen paper, so it stays crisp.

Ladle the soup into 4 warmed bowls and crumble over the crispy bacon. Nadia says: As long as you haven’t got Kaye coming over.


More Recipes from Disaster Chef

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Pretend Paella

by Nadia Sawalha, Kaye Adams from Disaster Chef

Lemon Gin & Tonic Cake

by Nadia Sawalha, Kaye Adams from Disaster Chef


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