Minted pea and bacon soup with egg mayo and cress sandwich




For the soup:

  • 50g diced gammon or bacon
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • Salt and pepper
  • 1 small potato, diced
  • 400ml vegetable stock
  • 200g frozen peas (Emborg)
  • 100ml single cream (Elmlea)
  • 2 tbsp fresh mint leaves

For the sandwich

  • 4 slices gluten-free bread (Schar)
  • 2 tbsp plant based vegan garlic mayo (Hellmanns)
  • 1 hard boiled egg, peeled
  • Salt and pepper
  • Few cress leaves
  • Small serving gluten-free crisps (Schar)

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For the soup, saute together the bacon or gammon with the garlic and onion and oil for 3 minutes. Season with salt and pepper, add in the potato and stock and bring to the boil. Cook for 10 minutes to soften the potato then add in the frozen peas and cook for just 2-3 minutes. Remove off the heat, stir in the cream and mint leaves and blitz till smooth or chunky. For the sandwich, blitz together the hard boiled egg, mayo and season with salt and pepper. Spread over the bread, top with fresh cress  leaves and close. Cut off the edges, cut each sandwich in half and serve with the soup and the gluten-free crisps.

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