Watercress and pea soup
Instructions
04623 PEA and watercress SOUP INGREDIENTS for 4 PEOPLE 4 slices of bread, 1 clove of garlic, 40 g butter, 2 bunches of watercress, 1 onion, 1 tbsp.
olive oil, 1/2 l chicken stock, 400 g of frozen peas extra fine, 80 g of bacon, salt, pepper.
Private the slices of bread and cut the crust crumbs into cubes.
Rub the bottom of a pan with the garlic and melt the butter.
Add soaked cubes and let them Brown without stopping to shake the pan.
Clean watercress and wash it well.
In a Pan fry the chopped onion and when it is almost transparent, add the broth, salt, pepper and bring to a boil.
Join the still frozen peas and watercress leaves and finish cooking.
Withdrawn from heat, let cool and passed to the Blender, obtaining a homogeneous and smooth cream.
Pour the cream in the saucepan and season with salt and heat it up to fire cake covered container.
Browned Bacon, coarsely chopped, over high heat without using FAT.
Spread the hot soup into bowls and garnish with the crispy bacon and crostoncini Golden and fragrant bread from garlic.
Garnish with a few leaves of watercress.
