Pea Soup "London Smog"

Ingredients

Meat broth 2000 ml

Peas 350 g

Butter 75 g

Smoked bacon 175 g

Onion 1

Celery (stalks) 1

Carrot 1

Salt to taste

Ground black pepper to taste

White bread 50 g

This soup, made with a rich smoked bacon broth, is named for its thickness, in honor of the impenetrable London fogs that were so common in the late 19th century.

Pour the broth through a sieve into a saucepan and bring to a boil. Then add the peas, stir, and simmer for about 30 minutes. Meanwhile, heat 25g of oil in another saucepan and add 110g of bacon and the prepared vegetables. Cook over medium heat until soft and golden brown – this will take about 15 minutes.

After this, you can transfer the bacon and vegetables to the broth. Season with salt and ground pepper, cover, and cook for 40-50 minutes. Meanwhile, heat a frying pan (without oil) and fry the remaining bacon until crisp, then remove it with a slotted spoon. Then add 25g of butter. Once it begins to foam, add the bread cubes and cook, stirring, for 5 minutes until golden brown.

When the soup is ready, puree it in a food processor or blender and return it to the saucepan. Add a little water or broth if the soup seems too thick. Ladle the soup into bowls, top with croutons and crispy bacon, and serve.

Enjoy!