Pork & Green Pea Soup

Peas never taste so good! A quick and easy sous vide recipe that would be a great start to any dinner party.

Prep Time  25 Minutes

Cook Time  2 Hours

Serves  6


  • 450g bacon
  • 2 garlic cloves
  • 1 tbsp mint
  • 900ml chicken stock
  • 1 small onion
  • 1 tbsp fresh Thyme
  • 900g frozen or fresh peas
  • 240ml heavy cream


  • 240ml heavy cream


  • Fill your sous vide water bath with water and preheat to 71ºC (160ºF).
  • Cut the bacon into pieces and sauté over medium heat until browned. Remove from heat, and set aside, in a large bowl.
  • Finely chop the mint, onion and Thyme and mince the garlic cloves. Once done add all ingredients to the large bowl excluding the chicken stock and combine thoroughly with the bacon.
  • Divide all ingredients equally into two, 3.80 litre (1 gallon) vacuum pouches. Remove as much air from the pouches as possible with your hands and vacuum seal.
  • Submerge both pouches completely in the water bath and cook for 2 hours.
  • Remove the ingredients from the vacuum pouches and place into a blender or food processor to purée until smooth or leave a little chunky depending on your preference. For an extra silky texture add 240ml of heavy cream.
  • Place the ingredients in a pot with the chicken stock and simmer over a low heat for 20 minutes. Add additional stock if needed.
  • Ladel the soup equally into 6 bowls. Garnish with a tablespoon of créme fraiche and crispy garlic crostini.

To Serve

  • Crème fraiche
  • Crispy garlic crostini