4 slices bacon, chopped

3 tablespoons (45 ml) olive oil

2 cups (500 ml) diced loaf bread (or white bread)

3 eggs, lightly beaten

41/2 cups (1.125 litres) chicken broth, cold

4 carrots, diced

2 stalks celery, diced

1 leek, thinly sliced

2 cloves garlic, finely chopped

1 cup (250 ml) frozen peas, thawed

Salt and pepper

In a large non-stick skillet, brown bacon in 15 ml (1 tablespoon) of oil. Add bread and brown. Transfer to a plate.

In a bowl, combine eggs with 125 ml (½ cup) of broth. Set aside.

In a saucepan, soften carrots, celery, leek and garlic in remaining oil (30 ml/2 tablespoons). Season with salt and pepper. Add remaining broth (1 litre/4 cups). Bring to a boil and simmer for about 15 minutes or until carrots are tender.

In a blender, purée 500 ml (2 cups) of soup until smooth. Drizzle in egg mixture.

Transfer back to the saucepan. Add peas and mix thoroughly. Adjust seasoning. Reheat lightly. Serve immediately (do not bring eggs to a boil). Garnish with bacon croutons.

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