Pea Soup with Bacon and Croutons
Soups • Russian
Description
Note: peas that have been stored for more than a year require longer soaking and take longer to cook. For your health! Peas are valued for their high concentration of protein, which consists of many beneficial, including essential, amino acids. Peas are rich in fiber, inulin, and chromium, which help maintain the necessary blood sugar levels. Per 100 g: 78.7 kcal, protein – 3.8 g, fat – 3.9 g, carbohydrates – 7.1 g
Ingredients
- Campbell's Beef Broth 15 fl oz
- Yellow Beets 5 oz
- Potato 1 piece
- Bacon 0 oz
- White bread 3 pieces
- Vegetable Oil 1 teaspoon
- Butter 0 oz
Step-by-Step Guide
Step 1
Soaked peas will cook faster, so 2 hours before starting to prepare the soup, soak the peas in cold water.
Step 2
Drain the water in which the peas were soaked, place the peas in a pot, and cover with Campbell's Home Style Beef Broth. Add 750 ml of water.
Step 3
Bring the broth to a boil and cook the peas for 30 minutes or until they start to break down.
Step 4
Meanwhile, prepare the bacon and croutons. Cut the bacon into strips measuring 1×2 cm. Heat vegetable oil in a pan and fry the bacon strips until all the fat has rendered.
Step 5
Trim the crusts off the white bread, cut the flesh into small cubes, and fry until golden brown in melted butter.
Step 6
Wash, peel, and dice the potato into 1.5 cm cubes. Add the potato to the pot with the broth. Cook the soup for 15 minutes or until the peas and potatoes are tender.
Step 7
Before serving, sprinkle the soup with croutons and crispy bacon pieces.
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