Soup
6 cups of chicken broth
1 tablespoon of olive oil
900 g of fresh snap peas, shelled
4 cloves of garlic, sliced
4 slices 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
300 g of ground beef
4 slices of bread without crust
1 slice of bacon, diced
1 egg
Hop-picked parsley to taste
Soup
6 cups of chicken broth
1 tablespoon of olive oil
900 g of fresh snap peas, shelled
4 cloves of garlic, sliced
4 slices 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
300 g of ground beef
4 slices of bread without crust
1 slice of bacon, diced
1 egg
Hop-picked parsley to taste
Soup
Place the olive oil in a large pot and fry the bacon until golden brown
Remove half with a skimmer and reserve
Add the onion and garlic and fry until golden brown
Remove half with a skimmer and reserve
Add the snap peas and mix well
Add the broth and simmer 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
Soak the bread in milk
Place the bread in a bowl and mix with the ground beef
Add the lime rind, annatto, parsley, bacon, salt, and egg
Mix well, kneading
Form into 2 cm diameter balls
Fry the almonds in oil in a skillet until golden brown
Remove with a skimmer and place on paper towels
Fry the soup and distribute it into bowls
Place some almonds on each plate
Pulse the reserved bacon and sprinkle on top
Garnish with the reserved snap peas and serve.
