Puree of Pea and Bacon Soup

Yield : 380 ml

Portion: 240 ml

 

Ingredients:

40g bacon, minced

1g garlic, minced

40g onion, minced

50g potato, trimmings

200g frozen peas

400ml chicken stock

45ml canola oil

1/2 pc white bread, diced small

15-30ml heavy cream

Instruction:

A. Croutons

Cut the bread in small dice, put in a 1/4 hotel tray drizzle with oil, oven for 8 minutes until evenly golden brown. Season lightly with salt.

B. Bacon (Garnish and Flavor)

In a small saucepot, render the bacon. Separate the half for garnish. Mix the remaining half of the bacon with onions, until sweat.

C. Soup

In the same saucepot, with bacon and onions, add the potato trimmings,  and frozen peas for a minute. Add stock and bring to boil. Turn down to simmer for 10-15 minutes or until vegetables are tender.

In a blender, puree thoroughly the soup. Put back in the sauce pan. Add heavy cream and whisk. Adjust the consistency and seasoning.

D. Plate

Serve piping hot in 9” soup plates, with croutons and bacon.