Peas and asparagus soup: Submitted by: Johanne | Date Added: 6 Jun 2011
Listed in: Soups

2 1 / 2 cups chicken stock or vegetable (600 ml)
8 or 9 small green onions
1 package frozen peas (350 g / 12 1 / 2 ounces)
12 small green asparagus (150 g)
Salt and black pepper
3 slices of bacon rind
1 to 2 tablespoons. tablespoons of oil
2 slices white bread of the day
3 tbsp. tablespoons heavy cream

Put the broth warm. Coarsely chop onions. Dip the onions in the broth with peas. Bring to a boil.

Wash asparagus, separate the stems of spikes; put these aside. Quickly chop stems. Add them to the broth. Cover and simmer 10 to 15 minutes, the stems should be tender.

Cut the bacon directly on top of a stove. Bake until crisp and golden. Transfer to a plate.

If there is not enough bacon fat in the pan, fill with 1 or 2 tsp. tablespoons of oil and heat. Cut the bread into small cubes. Fry the croutons 2 to 3 minutes over high heat, turning. Blot them on paper towels.

Skip preparedness peas and asparagus in a food processor.

Add the asparagus to the soup. Cook 5 minutes or so, with small tremors.

Pour the soup into bowls. Draw a spiral of heavy cream and sprinkle with bacon bits and croutons. Season and serve.

Makes 4 servings.

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