Pea and potato soup with bacon

Name: Pea and potato soup with bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 0?$? shallots or 2 small onions; 50–75 g streaky smoked bacon; 100 g Mushrooms; 300 g Potatoes; 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 150 g frozen peas; 2-3 TEASPOONS clear soup; 150 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

0?$? shallots or 2 small onions
50–75 g streaky smoked bacon
100 g Mushrooms
300 g Potatoes
1-2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
150 g frozen peas
2-3 TEASPOONS clear soup
150 g Whipped cream

Directions

1
Peel the shallots and cut into thin slices. Cut bacon into fine strips. Clean, wash and slice the mushrooms. Peel and coarsely chop potatoes.
2
Heat the oil in a pot. Fry the bacon in it. Add mushrooms and half shallots and fry for 3-4 minutes. Remove everything and put aside.
3
Sauté the remaining shallots in the hot frying fat. Sauté the potatoes briefly. Season with salt and pepper. Add 3⁄4 l water and bring to the boil. Add half peas and broth. Cover and simmer at medium heat for about 20 minutes.
4
Finely puree the soup with a hand blender. Add cream and season to taste with salt, pepper and nutmeg. Cream soup again. Heat the remaining peas in the soup. Arrange in soup bowls and spread the bacon and mushroom mixture on top.