1 kg of frozen fine green peas,
1 liter of chicken stock
5 large cloves of garlic
5 slices of pancetta or bacon
125ml of whipping cream
Nutmeg, pepper and salt
Please disregard the truffle flavored oil, it was an experiment that did not work!
Cook the peas for maximum 10-15 minutes until they are tender but still fairly firm and not mushy. You are looking for the shortest possible cooking time as this will keep most flavor and color in the soup. That is why you should thaw the peas because it takes longer for them to cook if you start with the frozen product.
Keep the soup warm, but do not let it boil as it will diminish flavor and color.
Chop your mushrooms in very fine cubes.
Add soup to a warm plate. Add one tbsp of cream and top with the mushroom and bacon crumbs. Of course you can make some croutons as topping or use some finely diced smoked sausage (rookworst) for a Dutch version. If you want to go real fancy, top with some thinly sliced truffle. I think you will find this is not a waste if you taste the sweetness and delicate earthiness of this soup.
And remember to leave your comments in the section below -Thanks!.