Chilled Pea & Bacon Soup with Chives

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  • 15 ml (1 T) sunflower oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 2 x 410 g cans Rhodes Processed Peas, drained
  • 500 ml (2 C) prepared chicken stock
  • 30 ml (2 T) lemon juice
  • salt and coarsely ground black pepper
  • 125 ml (½ C) cream or milk
  • 125 g bacon, chopped and fried
  • 15 ml (1 T) chives, chopped


  1. Heat the oil in a large saucepan and sauté the onion and garlic until tender.
  2. Stir in the Rhodes Processed Peas, chicken stock, and lemon juice.
  3. Bring to the boil and season to taste.
  4. Use a hand blender or food processor to puree the soup until smooth.
  5. Allow the soup to cool and then refrigerate until cold.
  6. Just before serving, stir in the cream or milk.
  7. Garnish with the bacon bit and chives.


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