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Sunday-night Supper. Soup

chef.pierre's picture
Ingredients
  Bacon slices 2
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned green pea soup 20 Ounce
  Canned bouillon 20 Ounce
  Thyme 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 4 Cup (64 tbs)
  Grated raw carrot 1 Cup (16 tbs)
Directions

Fry bacon until crisp; drain on paper toweling.
Saute onion in 2 tablespoons bacon drippings.
Combine pea soup, bouillon, thyme, pepper and water.
Simmer 1 minute.
Just ,before serving, add carrot.
Crumble bacon over top.
Serve with pop-corn.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Party
Servings: 
9

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