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🍲 Crispy Pea Soup with Bacon and Marjoram Croutons

380 kcal · 30 min · 4 servings

Ingredients

• Peas from the can 850 ml
• Onions, yellow 2 pcs
• Butter 5 tbsp
• Vegetable broth 1 L
• Whipping cream 200 ml
• Salt pinch
• Pepper, black ground pinch
• Toast bread 4 slices
• Marjoram, dried pinch
• Bacon strips 125 g
• Parsley, fresh 20 g
• Dill, fresh 10 g

Instructions

1. 1. Place the peas in a colander and rinse them under cold water.
2. 2. Let the peas drain well.
3. 3. Halve the onions and peel off the skin.
4. 4. Finely chop the onions.
5. 5. Melt 1 tbsp of butter in a pot over medium heat.
6. 6. Sauté the onions for about 3 minutes until they are translucent.
7. 7. Add the peas to the pot.
8. 8. Prepare the broth if necessary and add it.
9. 9. Bring the mixture to a boil.
10. 10. Stir in the cream.
11. 11. Let the soup simmer for about 5 minutes.
12. 12. Puree the soup with an immersion blender.
13. 13. Season the soup with salt and pepper.
14. 14. Remove the crust from the toast bread.
15. 15. Cut the bread into small cubes.
16. 16. Heat 4 tbsp of butter in a large pan over high heat.
17. 17. Add the bread cubes to the pan.
18. 18. Toast the cubes over low heat for about 5 minutes until golden brown.
19. 19. Season the croutons with marjoram, salt, and pepper.
20. 20. Let the croutons drain on a kitchen towel.
21. 21. Clean the pan.
22. 22. Reheat the pan.
23. 23. Fry the bacon strips over medium heat for about 5 minutes until crispy.
24. 24. Wash the herbs.
25. 25. Shake the herbs dry.
26. 26. Pluck the leaves from the stems.
27. 27. Bring the soup back to a boil.
28. 28. Add the herbs to the soup.
29. 29. Blend the soup until frothy with the immersion blender.
30. 30. Pour the soup into deep plates.
31. 31. Garnish the soup with the crispy bacon.
32. 32. Garnish the soup with the croutons.
33. 33. Serve the soup.

Nutrition per serving

• kcal: 380
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 30 g