Filter
Reset
Sort ByRelevance
SJRJA
Pea soup
Soup of garden peas with white wine and pancetta.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Fry the pancetta on a low heat in a dry soup pot. Drain the pancetta on kitchen paper. Chop the onion.
-
Add the onion chips to the remaining bacon fat in the pan and fry them until they start to color.
-
Stir in the crème fraîche, pour in the wine and the stock and bring it to the boil. Stir in the peas.
-
Let the soup simmer for 8-10 minutes. Puree the whole with a hand blender or in the food processor to a smooth, lightly bound soup.
-
Pour the soup back into the pan and bring to the boil. Put the turnip and peas in the soup and let it cook for another 5 minutes.
-
Divide the soup over the deep plates and put the fried pancetta on it.
Blogs that might be interesting
-
25 minMain dishhampen, sambal Badjak, ketjapmarinademanis, peanut oil, fine mie, cut pointed cabbage, maize, salad dressing chives, peanut butter,spicy pork satay and coleslaw
-
30 minMain dishtomatoes, courgettes, Apple juice, coalfish fillet, potatoes, fresh cream cheese,fish fillet in fine herb sauce
-
25 minMain dishcucumber, White wine vinegar, fresh celery, snacka gherkins red pepper, Greek yogurt (0% fat), vegetable burger, traditional olive oil, multigrain floor cadet, lettuce, Red onion, vine tomato, cress,rich vegetable burger
-
30 minMain dishfilo puff pastry, Atlantic salmon, fresh cream cheese with herbs, peas / carrots, mashed potatoes à la minute,salmon packages with puree
Nutrition
320Calories
Sodium0% DV1.145mg
Fat28% DV18g
Protein24% DV12g
Carbs4% DV13g
Fiber24% DV6g
Loved it