Olivia de Salve Villedieu, Pea Soup


Cook bacon in a pot (I like to use a big heavy one like a Le Creuset). Set bacon aside but keep the grease in the pot. Add onions and cook until soft and slightly golden. Add 2 cups of broth. Add zucchini and squash and bring to a boil. Simmer for 10 minutes. Add the peas and remaining broth. Return to a boil and cook for 5 minutes. Remove from heat. Add mint and parsley. Salt and pepper to taste. Blend with an emersion blender.

Chop reserved bacon. Top soup with bacon bits and chives.

Serve hot or chill for a bit and serve cold.