3 cloves of garlic, minced
1 large onion (150 g), chopped
1/4 cup olive oil (60 ml)
1 piece of Portuguese smoked linguiça (chouriço 125 g)
1 piece of smoked bacon (50 g)
6 medium-sized potatoes (480 g), cut into 2 cm cubes
4 medium-sized carrots (480 g), chopped
2.5 liters of boiling water
5 cups of fresh snap peas, shelled (775 g)
1 1/2 tablespoons of salt
3 cloves of garlic, minced
1 large onion (150 g), chopped
1/4 cup olive oil (60 ml)
1 piece of Portuguese smoked linguiça (chouriço 125 g)
1 piece of smoked bacon (50 g)
6 medium-sized potatoes (480 g), cut into 2 cm cubes
4 medium-sized carrots (480 g), chopped
2.5 liters of boiling water
5 cups of fresh snap peas, shelled (775 g)
1 1/2 tablespoons of salt
In a pressure cooker, combine the garlic, onion, and olive oil and cook over medium heat, stirring occasionally, until the onion is soft (approximately 3 minutes)
Cut the linguiça into three smaller pieces and add to the pot
Add the bacon and cook, stirring occasionally, until the onion is golden brown (approximately 3 minutes)
Add the potatoes and carrots and cook, stirring, for approximately 2 minutes
Add the boiling water, cover the pot, and let it simmer when the steam starts to rise
Cook until the vegetables are tender (approximately 15 minutes)
Place the pot under running water and let all the vapor escape
Then open the pot, remove the linguiça and bacon, and discard them
Transfer the soup to a processor and blend until smooth
Return the soup to the pot, add the snap peas, season with salt, and cook over medium heat, stirring constantly, until the snap peas are tender (approximately 20 minutes)
Transfer to a serving bowl or terrine and serve immediately or at room temperature
If preferred, prepare the soup using 2 cans of snap peas in conserve (400 g each); in that case, reduce the cooking time for the snap peas to approximately 5 minutes.
