Page 545 - YC Cooking School

Kitchen spoons
Frying pan

Slotted spoon
Stick blender

What to do:

1. Heat the olive oil in a large pot, add the onion, leek and courgettes and fry over
medium heat for 5 minutes, or until the onions and leeks have softened. Add the garlic
and allow to cook for about a minute.
2. Add the stock, bring to the boil and then turn down the heat and simmer for 10
minutes.
3. Meanwhile, add the bacon to a large non-stick pan over medium-high heat and fry

until crispy. Remove with a slotted spoon and set aside to drain on kitchen paper.
4. Add the peas to the soup and simmer for a further 3 minutes, then remove from the
heat.
5. Stir in the mint, lemon juice and most of the yoghurt.
6. Allow to cool for a few minutes and then blend, adding salt, pepper and sugar if
needed.
7. Garnish with a dollop of the remaining yoghurt, a few whole peas or pea shoots, a

little chopped mint and a scattering of bacon croutons.
8. Reheat to serve or eat cold as an alfresco option.
9. Enjoy with toasted ciabatta slices topped with goat’s cheese or parmesan shavings
and a drizzle of olive oil.

Learn to cook online at learn.yuppiechef.com

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