Thursday, March 20, 2014

Ingredients:

4 rashers bacon
4 cups chicken stock
1/2 packet frozen peas (250g or 1/2lb)
200g or 7oz macaroni or other small pasta
1/2 bunch chives, chopped, optional

Method:

Cook bacon under a broiler or overhead grill until brown and crispy.
Meanwhile bring the stock to the boil in a large saucepan. Add peas
and pasta and boil for about 8 minutes or until the pasta is cooked.
Stir through chives, if using. Taste and season.
Serve soup topped with bacon pieces.

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