Pea soup with salted crumble

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Featured Recipes
Soupe au pois et aux crumble salés
Pea soup with salted crumble
Soupe au pois et aux crumble salés
Pea soup with salted crumble
Soupe au pois et aux crumble salés

Ingredients

  • 250 gr of split peas
  • 80 gr bacon cut into pieces
  • 1 small golden onion
  • 1 small carrot
  • 1 celery stalk
  • 1 garlic clove
  • 3 tbsp. olive oil
  • About 1 liter of vegetable broth
  • 2 slices of bread
  • Breadcrumbs
  • Grated parmesan cheese
  • Olive oil
  • Salt and pepper

Preparation

  • Submerge peas in cold water for at least 3 hours.
  • Finely chop the carrot, celery and onion and sauté with the garlic in a large pan with the oil.
  • Cook for about 5-7 minutes, stirring often, then add bacon.
  • Rinse the peas under running water and add them to the pan. Cook for 2 minutes, stirring, then cover the peas with the warm vegetable broth.
  • Simmer on low heat until peas are tender and begin to fall apart (about 1 hour).
  • Meanwhile, toast two slices of bread and chop them in the blender. Mix with breadcrumbs, grated cheese, a pinch of salt and pepper.
  • Sprinkle with olive oil and mix well with a fork.
  • Serve pea soup with crumble on top.
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