Pea Soup

2 ounces bacon, chopped (or 2 ounces "ready" bacon)

½

cup diced red onion

2 teaspoons olive oil (if using "ready" bacon)

3 cups chicken broth

1 (16-ounce) bag frozen peas

Kosher salt and freshly ground black pepper

¼

cup heavy (whipping) cream

¼

cup sour cream

If using "real" bacon, set a skillet over medium heat and cook the bacon until fat is rendered and it is almost crispy. Add the onion, and cook until it is softened and bacon is crispy. Set aside. If using "ready" bacon, heat the olive oil in a skillet and cook the onion until softened. Then add the ready bacon, and cook until crispy. Set aside.

In a medium pot, bring the broth to a boil and add the peas. Cook about two minutes. Transfer the peas to a blender with just enough of the broth to cover, and season with salt and pepper. Blend until smooth. Return to the pot, and stir in the heavy cream. Heat through. (Do not boil.)

Serve in a bowl, and top with 2 to 3 teaspoons of sour cream and some of the bacon/onion mixture.

Serves four to six.

"Awesome Recipes & Kitchen Shortcuts" by Sam Zien (2010 Wiley)