2 tablespoons of olive oil
1 medium onion (100 g), finely chopped
1/2 cup of salted crumbled bacon (40 g)
500 g of fresh frozen peas
1 liter of hot vegetable broth
1/2 cup of skimmed milk (120 ml)
1/4 teaspoon of black pepper
Salt to taste
Ripped parsley leaves (for garnish)
2 tablespoons of olive oil
1 medium onion (100 g), finely chopped
1/2 cup of salted crumbled bacon (40 g)
500 g of fresh frozen peas
1 liter of hot vegetable broth
1/2 cup of skimmed milk (120 ml)
1/4 teaspoon of black pepper
Salt to taste
Ripped parsley leaves (for garnish)
In a large saucepan with the olive oil, sauté the onion and bacon over low heat until they're well softened (about 5 minutes)
Add the peas and vegetable broth
Cover the saucepan, increase the heat to medium, and cook until the peas are tender (about 15 minutes)
Blend the mixture in a blender to obtain a cream
Put it back in the same saucepan, add the skimmed milk, mix well, and simmer over medium heat for another 2 minutes
Remove from heat and add black pepper
Taste and add salt if necessary
Serve six deep plates, garnish with parsley leaves, and serve immediately
130 calories per serving
