Halloween is almost a perfect night for soup throughout the country. And the more you can make it match your party theme, the better. This particular recipe is just about right as a Witches Brew – and we absolutely suggest you call it that when serving it rather than giving anyone an idea of the powerful punch of heat tucked inside.
We’ve really upped the temperature in this soup recipe, using our 5 Million Scoville Pepper Extract – and you’ll feel the fire in every single drop. And yet, the simple deliciousness of peas, onions, and garlic still has a chance to shine. And, you can never go wrong when you add bacon to any recipe.
One of the things we love most about this recipe is how quickly it pulls together – the flavors hardly take any time at all to blend beautifully. That said, we do want to make a note about adding the extract. Firewise, it’s best to add it with the stock, but if you aren’t able to put your blender bits in the dishwasher, you probably only want to add it after blending the soup or everything you prepare in that machine will burn for months. If you need to add the 5 Million Scoville Pepper Extract after blending, add a drop, cover the pot, and cook on low for 5 minutes before adding the remaining peas.
Of course, it’s totally up to you whether you tell your guests that you’ve hidden a hell of a lot of heat in your soup – but you really can’t allow children anywhere near this recipe. It’s way too scary for them.
1 tablespoon Olive oil
1 each Onion, finely chopped
1 clove Garlic, crushed
1 1/3 pound Peas, fresh, frozen and thawed, or tinned and drained
1½ pints Vegetable stock
1 drop Mad Dog 357 5 Million Scoville Pepper Extract
6 rashers Bacon
1 tablespoon Butter
Salt and pepper, to taste
Heat the oil in a large saucepan over a medium-high heat. Add the onion and cook for roughly 5 minutes, until softened. Add the garlic and cook for 1 minute, then add about ¾ of the peas to the pot along with all of the stock. Stir to combine, then add a drop of Mad Dog 357 5 Million Scoville Pepper Extract. (You can add an extra one if you want, but you’ll feel those scovilles without any trouble.) Simmer for 10-12 minutes.
Meanwhile, cook the bacon according to package instructions until crisp. Break into pieces and set aside.
When the soup is ready, whizz with an immersion blender or by transferring to a food processor or blender. Return to the sauce to the saucepan (if necessary), and add the remaining peas. Bring to a boil and simmer for 2 minutes, add the butter, and season to taste. Pour into mugs and serve hot.