Ingredients
8 crusty rolls
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
1 box (32 oz.) chicken broth
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup heavy cream (or half & half)
8 tablespoons chopped, cooked bacon bits (for topping)
8 crusty rolls
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
1 box (32 oz.) chicken broth
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup heavy cream (or half & half)
8 tablespoons chopped, cooked bacon bits (for topping)
Instructions
1. Slice tops off rolls and remove inside bread to form bowl. Set aside.
2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).
3. Spoon soup into bread bowls and top with bacon.
1. Slice tops off rolls and remove inside bread to form bowl. Set aside.
2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).
3. Spoon soup into bread bowls and top with bacon.
