Pea soup with bacon and croutons
4 servings
60 minutes
Pea soup with bacon and croutons is a true embodiment of coziness and home warmth. Originating from Russian cuisine, it combines simplicity and heartiness, making it an ideal choice for cold days. Tender peas simmering in aromatic beef broth reveal their soft flavor, while potatoes add thickness and richness to the soup. Crispy golden croutons provide a textural contrast, and fried bacon adds a pronounced smoky note. This dish is perfect for family dinners, filling the home with an appetizing aroma. Here simplicity meets depth of flavor, and traditional ingredients create a harmonious blend. Serve the soup hot, topped with croutons and bacon, and enjoy its cozy taste that warms the soul.
1
Pre-soaked peas cook faster, so soak the peas in cold water 2 hours before starting to prepare the soup.
2
Drain the water in which the peas were soaked, place the peas in a pot, and pour in Campbell's Homestyle Classic beef broth. Add 750 ml of water.
- Yellow peas: 150 g
- Campbell's Beef Broth: 375 ml
3
Bring the broth to a boil and cook the peas for 30 minutes or until they start to break down.
4
Meanwhile, prepare the bacon and toast. Cut the bacon into strips of 1×2 cm. Heat vegetable oil in a pan and fry the bacon strips until all the fat is rendered.
- Bacon: 50 g
- Vegetable oil: 1 teaspoon
5
Cut the crusts off the white bread slices, dice the crumb into small cubes, and fry in melted butter until golden.
- White bread: 3 pieces
- Butter: 20 g
6
Wash, peel, and dice the potatoes into 1.5 cm cubes. Place the potatoes in a pot with broth. Cook the soup for 15 minutes or until the peas and potatoes are done.
- Potato: 1 piece
7
Before serving, sprinkle the soup with croutons and crispy bacon slices.
- White bread: 3 pieces
- Bacon: 50 g