Fresh Pea Shoot Soup w/ Bac’n Oil

Soak cashews in hot water for 30-minutes, then drain.

Remove the tops & root of leek. Rinse leaves in cold water to remove any sand, then roughly chop.

Add frozen peas to a bowl of water to help defrost, then drain.

Peel garlic cloves.

Add all soup ingredients into a high-speed blender. Cover, and slowly ramp up speed to high until super smooth, tamping down well.

Add blended soup to a pot, and simmer on medium heat for 10-15 minutes, or until piping hot, stirring often.

Store in the fridge for up to 5-days.
Store in the freezer for up to 1-month.

Mix liquid smoke, black pepper, tamari/soy sauce, MSG, and bac'n bits together. Let marinate and absorb for 30-minutes or so.
(The marinade should be absorbed into the bits.)

In a small saucepan, warm refined coconut oil/canola oil in pan at medium-high heat, until it starts to barely shimmer when the oil moves.

Carefully add-in the marinated bits to the pan (they should sizzle), and cook for about 1-3 minutes, stirring constantly to keep from burning.
(You can tell they're done when there's no liquid apart from the oil, and the bits should be slightly darker, but not burnt.)

Remove bac'n oil from pan.
Serve spooned over piping hot soup & serve!

Store in the fridge for up to 1-month
Store in the freezer for up to 3-months.