Recipe Information

• Servings: 4
• Total Time: 45 minutes
• Cooking Time: 30 minutes
• Preparation Time: 15 minutes
• Difficulty: Easy

Ingredients

• Main Ingredients:
  • 150 g of leek whites, sliced
  • 400 g of fresh peas
  • 200 g of floury potatoes, such as Bintje, peeled and diced
  • 2 large onions, sliced
  • 3 cloves of garlic, roughly chopped
  • 100 g of butter
  • 1.5 liters of veal or chicken broth
  • 1 bouquet garni (thyme, bay leaf, parsley)
  • 100 g of smoked bacon lardons
  • 4 slices of breakfast smoked bacon
  • 100 g of thick cream
  • Salt and pepper to taste
  • 100 g of homemade bread croutons

Instructions

1. Peel the potatoes and cut them into small cubes.
2. Wash the leeks and slice them into rounds.
3. Peel the garlic and chop it roughly.
4. Peel and thinly slice the onions.
5. Cut the bacon into small lardons, sauté them with a bit of butter and garlic until golden, then add the onions and leeks to sweat without coloring.
6. Add the peas (reserve a generous handful for garnish), along with the diced potatoes. Add the bouquet garni and pour in the broth. Season with salt and pepper.
7. Bring it to a boil and cover to cook for about 15 minutes, until the potatoes are tender.
8. In a separate pan, over medium heat, cook the bacon slices until they are crispy and have released their fat. Drain on paper towels.
9. In the same pan, quickly sauté the reserved peas.
10. You can also roast the bacon slices in the oven at 180°C (356°F) for 5 to 10 minutes. Watch them closely to prevent burning.
11. Once the soup is cooked and the bouquet garni is removed, blend the soup until smooth. Optionally, strain it for an ultra-smooth finish.
12. Add the cream and mix well.
13. Serve the soup, topped with the sautéed peas and onions, garnished with a crispy bacon slice on the side, and accompanied by homemade bread croutons.

Notes

For a heartier soup, consider adding diced carrots or celery. This pairs beautifully with a fresh garden salad.

Recipe Tips

To enhance the flavor, use homemade broth if available. Fresh herbs can elevate the soup’s aroma and taste.

Nutritional Information

Approx. 350 calories per serving, with 20g of protein, 25g of fat, 15g of carbohydrates.

Frequently Asked Questions (FAQ)

1. Can this recipe be made vegetarian?

Yes, you can omit the bacon and use vegetable broth for a vegetarian version. You can sauté mushrooms for a similar taste.

2. How can I store leftovers?

Store leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave.

3. Can I freeze this soup?

Yes, the soup can be frozen for up to 3 months. Make sure it’s cooled completely before transferring to a freezer-safe container.

4. What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh side salad for a complete meal.

5. How do I make the soup thicker?

You can add extra potatoes or blend in some cooked rice or quinoa for added thickness and texture.