Pea cream soup with chopped wasabi nuts and bacon toast

Name: Pea cream soup with chopped wasabi nuts and bacon toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar (250 g) Spring onions; 300 g Potatoes (mainly waxy); 2-3 TABLESPOONS Oil; 1,2 l clear vegetable stock; 500 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 discs Bacon; 4 discs Toast; 10 g butter for frying; 50 g Wasabi nuts; 6-8 Stem(s) fresh mint

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar (250 g) Spring onions
300 g Potatoes (mainly waxy)
2-3 TABLESPOONS Oil
1,2 l clear vegetable stock
500 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 discs Bacon
4 discs Toast
10 g butter for frying
50 g Wasabi nuts
6-8 Stem(s) fresh mint

Directions

1
Clean, wash and chop the spring onions. Peel, wash and dice the potatoes. Heat 1-2 tablespoons of oil in a large pot, fry potatoes and spring onions in it. Pour on broth, add frozen peas, 1 tsp salt and a little pepper.
2
Bring to the boil, cover and simmer for about 15 minutes.
3
Heat 1 tablespoon of oil in a large frying pan, crisp up the bacon and remove. Roast slices of toast in hot bacon fat while turning them golden brown. Add some butter if necessary. Place 3 slices of bacon between 2 slices of toast and cut in half diagonally.
4
Roughly chop the wasabi nuts. Wash the mint, shake dry and pluck off the leaves. Add mint to the soup and puree everything. Season to taste with salt and pepper. Arrange the soup in deep bowls and sprinkle with wasabi nuts.
5
Add the bacon toast.