Potage of Peas with Croutons

The dish is designed for two people, the ingredients taste around 2, 30 euros.

Soak the dried peas in cold water for 120 minutes. Now rinse, drain through a sieve and bring to a boil in fresh cold water. Bring the peas to a boil for a short time and immediately after that quench them in the saucepan with cold water. Pour the peas through a sieve and set aside to cool. Keep an extra tablespoon of them for garnish.

For the soup base, peel the carrot and onions and cut into large chunks. Cut the leek greens into narrow strips. Separate the pork rind from the bacon and remove any gristle pieces. Cut the bacon into small cubes.

Sauté the leek strips, carrot and onion pieces, bacon cubes and the whole peeled garlic clove in a little butter.

Once the ingredients are lightly browned, transfer the whole thing together to a higher saucepan. Add the cooled peas, the bunch of spices (bouquet garni) and a l of water. Depending on how salty the bacon is, add a little salt to the soup. Let the soup boil briefly and then simmer gently for one to one and a half hours. After the cooking time, remove the spice bouquet and strain the soup through a pointed sieve into another saucepan using a wooden spoon.

Let the liquid bubble repeatedly and remove any foam that may form with a slotted spoon.

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