Pea Soup

Created by Martin Juneau

INGREDIENT

(Serves 4)

120g smoked bacon

1 large onion

200g dried green split peas

1 litre chicken or vegetable stock

TO FINISH – salt, ground pepper, maple syrup

OPTIONS – Cream, fresh herbs, thin slices of cooked ham, soft-boiled egg.

 

METHOD
10 mins. – Cooking time 10 mins.

/01. BACON – Cut the bacon into lardons and crisp them up in a large pan. Retain the bacon fat and the lardons.

 

/02. SPLIT PEAS – Rinse in cold water

 

/03. ONION – Finely chop the onion and sweat it in the bacon fat. When it is translucent, add the split peas and soak them thoroughly with the stock.

 

/04. COOKING & SIMMERING – Bring to the boil, then simmer at a low temperature for an hour or until the peas are soft.

 

/05. SEASONING & FINISH – Salt and pepper, add a drizzle of maple syrup.

 

/06. OPTIONS– A spoon of cream and chopped fresh herbs.

 

*Paris PopUp #18 – Cabane à sucre Paris 2015