Pea soup with salted crumble

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Soupe au pois et aux crumble salés
Bacon tranché 250g
Soupe au pois et aux crumble salés
Bacon tranché 250g
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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