Mini Pea Soup Bread Bowls


by Lisa Huff - Snappy Gourmet

1 tbsp butter
1⁄4 c onion (finely chopped)
1 c chicken broth (or vegetable broth)
1⁄4 tsp celery salt
1⁄4 tsp freshly ground black pepper
1⁄4 tsp dried thyme
1⁄2 c heavy cream (or half-and-half)
4 small crusty rolls
6 tbsp bacon bits (optional)

Place butter in medium saucepan over medium-high heat. Add onion and garlic and cook about 1 minute or until softened and translucent. Add chicken broth, drained peas, celery salt, pepper, and thyme to saucepan and stir to combine.

Stir in cream, and stir until it just comes to a boil; simmer about 1-2 minutes. Meanwhile, slice tops of rolls off and remove inside bread to form bowl. Using an immersion blender, process soup until smooth, or carefully use a blender (be sure to leave top slightly off of blender for steam to escape). Spoon soup into bread bowls and top with bacon.