If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!
Indiana Kitchen bacon
10 oz. package
15 oz. can
(or parmesan cheese, for garnish)
salt and pepper
In a large pot over medium-high heat, melt butter. Add peas, chopped lettuce and green onions. Saute vegetables, stirring frequently, until the white parts of the green onions become translucent.
Add broth and bring to a boil. Reduce heat and simmer uncovered for about 8 minutes, or until peas are tender.
Meanwhile, in a pan, fry bacon to desired doneness. Then set aside on a plate lined with paper towel. Once cooled, crumble the bacon and save for garnish.
Puree soup mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until heated through. Season with salt and pepper to taste.
Serve with crumbled bacon and dollop of sour cream or parmesan cheese as garnish.