Fresh Garden Pea Soup with Bacon and Black Bread Croutons and Mint

Finely dice the shallots, sauté in butter and add 200 g of the fresh peas. Briefly sauté until colorless, season and pour in chicken stock. Soften the peas, add the whipped cream and a few mint leaves (makes the soup fresher). Season with pepper & salt, white balsamic vinegar and sugar. Blend the soup with a hand blender and strain through a fine sieve.

Season again and whisk with a hand blender. In the meantime, cook the remaining peas in a saucepan with a little salt, butter, sugar and a little water until soft. Remove the crust from the brown bread and cut it into cubes of the same size. Toast in a frying pan with a little butter until crispy. Finally, add the diced bacon and bring to the table separately. Garnish with fresh mint.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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