Soup
6 cups of chicken broth
1 tablespoon of olive oil
900g of fresh snap peas, peeled
4 cloves of garlic, sliced
4 pieces of bacon, diced
1 medium onion, thinly sliced
Almonds
1 cup of olive oil
1/3 cup of milk
2 tablespoons of grated lime rind
2 tablespoons of annatto or colorau
1 tablespoon of salt
300g of ground beef
4 slices of bread without crust
1 piece of diced bacon
1 egg
Hop-pickled to taste
Soup
6 cups of chicken broth
1 tablespoon of olive oil
900g of fresh snap peas, peeled
4 cloves of garlic, sliced
4 pieces of bacon, diced
1 medium onion, thinly sliced
Almonds
1 cup of olive oil
1/3 cup of milk
2 tablespoons of grated lime rind
2 tablespoons of annatto or colorau
1 tablespoon of salt
300g of ground beef
4 slices of bread without crust
1 piece of diced bacon
1 egg
Hop-pickled to taste
Soup
1
Heat the olive oil in a large pot and fry the bacon until golden
Remove half with a slotted spoon and reserve
Add the onion and garlic to the pot and fry until golden
2
Combine the snap peas and stir well
Add the broth and cook for 15 minutes or until the snap peas are tender
Remove from heat, reserve some for garnish, and blend the rest in a blender until smooth. Reserve
Almonds
1
Soak the bread in milk
Place it in a bowl and mix with the beef
Add the lime rind, annatto, hop-pickled to taste, bacon, egg, and salt
Mix well and knead
Mold into balls of 2cm diameter
2
Heat the olive oil in a frying pan and fry the almonds until golden
Remove with a slotted spoon and place on paper towels
Heat the soup and distribute it among bowls
Add some almonds to each bowl
Sprinkle with reserved bacon crumbs
Garnish with reserved snap peas and serve.
