Pea-carrot soup with bacon
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ingredients
200 g peas 2 pcs carrots 3 cloves garlic 1 pcs onion 1 handful parsley 1 tbsp ground sweet red pepper pcs ground black pepper pcs salt pcs oil 50 g bacon 50 g parmesan
step
1. Fry the onion in the oil and add the chopped baby carrots along with three cloves of garlic. 2. Divide the peas that we have soaked in water for 24 hours in half. Add one half to the onions and carrots. Set the other half aside. 3. Season with ground red pepper, black pepper and salt. 4. Pour in water (about 1,5l) and cook until completely soft. 5. Then blend the whole mixture into a porridge. 6. Meanwhile, in a second pot, cook the chopped second carrot and the other half of the soaked peas. Cook until soft, then drain and transfer everything to the pot with the blended soup. 7. Finally, stir in the chopped parsley. Season with salt and pepper to taste. 8. In a pan, fry the bacon cut into thin slices and serve on top of the soup. who wants, you can also sprinkle with parmesan cheese and pour the bacon fat on top. 9. Bon appetit!
