Pea cream soup
Ingredients
Features
Description
Fry the slices of bacon on a wide frying pan in hot oil for 5 minutes until crisp. Remove and place on baking paper to allow the oil to drain.
Pour the oil in a saucepan. Simmer finely chopped shallots in a saucepan until it becomes transparent. Blanch the peas in boiling salted water for 5 minutes Put in a sieve and cool quickly with cold water. Add the peas to the onions shallots in a saucepan, cover with beef broth, bring to a boil and leave for 10 minutes on low heat.
Then, using a mixer beat until a light sauce. Add the cream, boil and season with salt, pepper and lemon juice.
Serve in a glass (better with a pen!) with a slice of ham.
Translated by site: wday.ru
