Pea soup with bacon and croutons
5 servings
40 minutes
Pea soup with bacon and croutons is a traditional dish of Belgian cuisine that embodies the coziness of home. Its history traces back to ancient European recipes where peas served as the base for nutritious and warming soups. This soup combines the tenderness of green peas, the aroma of marjoram, and the richness of cream to create a velvety texture. Crispy croutons and fried bacon add a contrast of flavor and texture, making each spoonful rich and delightful. Pea soup is perfect for cold days, warming and nourishing the body. It can be served as a standalone dish or as an appetizer to a main meal. Belgians enjoy savoring this soup with a glass of light white wine and fresh bread, enhancing the richness of flavor nuances.
1
Crush the peas. Place in a pot, add broth, bring to a boil, and add marjoram. Season with salt and pepper. Cover, reduce heat, and let it sit for 15 minutes.
- Frozen green peas: 850 g
- Vegetable broth: 1200 ml
- Marjoram: to taste
- Salt: to taste
- Ground black pepper: to taste
2
Pass the peas and broth through a sieve. Then add the dressing and chopped parsley. Bring to a boil. Add the cream.
- Parsley: 40 g
- Cream: 4 tablespoons
3
Slice the bacon into thin strips and fry in butter.
- Bacon: 200 g
- Butter: 40 g
4
Chop the onion. Fry in the oil left from frying bacon.
- Onion: 1 head
- Butter: 40 g
5
Cut the bread into cubes and fry in the same oil until crispy.
- White bread: 5 piece
- Butter: 40 g
6
Mix bacon, onion, and croutons and add to the soup.
- Bacon: 200 g
- Onion: 1 head
- White bread: 5 piece