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Pea Soup using Rosemary and Garlic Infused Oil

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Pea Soup using Rosemary and Garlic Infused oils



 - 1 litre chicken/vegetable stock

- 1 kg frozen garden peas

- 2 tsp English mustard

- sea salt & black pepper

- 1 baguette

- smoked bacon (optional)

- Broighter Gold Hickory Smoked Oil



- Gently bring stock to a boil and add mustard powder, stir to combine.

- Add peas and blend with either a hand held blender or in a food processor.

- Put back into a pan and warm through and add seasoning to taste.

- Meanwhile grill the smoked bacon, thinly slice the baguette, drizzle with the Hickory Smoked oil and bake in a low oven 150 degrees C for 10 minutes.



- Place soup in a bowl and drizzle with a little extra Hickory Smoked oil, top with shredded bacon and serve with baguette slices. (Cube up some baguette to make croutons).


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