LivDiv wrote:The problem with that method is you add cold/room temp oil to the pan which lowers the temp of the pan. The difference is likely minimal when it gets in the pan but if the oil is smoking I know the pan is up to temp, otherwise it is guess work.
Cosby wrote:I'm glad you added that, I was legitimately confused when I got to the blitzing bit!
SpaceGazelle wrote:I'm liking recipies that use a little meat to go a long way. This one's a doddle - 10 mins.
Some frozen peas, pref petit pois.
An onion (not red or it'll look awful).
A couple of cloves of peeled garlic.
Sprinkling of fennel seeds.
2 or 3 slices of smoked streaky bacon.
Light chicken or veg stock
Slice onion and roughly cut the bacon. Fry until softish (3 - 5 mins) along with the whole garlic and fennel seeds. Add half the bag of frozen peas and just cover with stock, boils for a few mins and blitz.
As ever check seasoning. I like tons of pepper to give it a mushy peas vibe. Drizzle with oil/ bacon bits. I tend to drizzle everything with extra virgin these days so I can live until 130.
EDIT: It's pea soup btw. The fennel seeds really lift it like mint and besides, fennel seeds and pork AWAYS WINS
Webbins wrote:No breakfast buffet?
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