Don't know about you, but we in the Arkhangelsk protracted late spring segued into a chilly early autumn ( ( ( Famous anecdote: - you Have the summer in this year was that? - It was, but I worked. - this year, we felt completely ( ( ( This soup is made on the basis of rich broth of smoked bacon, named because of its density in honor of the impenetrable London fogs, which were so frequent in the late nineteenth century. And like no other soup, it will saturate and warm in the chilly autumn weather.
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To prepare the broth, I cut of a piece of bacon peel and cut the hryaschik, filled them with water. Added 1 carrot, 1 onion and a piece of celery, chopped into small pieces. It is additionally possible to do without them. Cooked on low heat for 40 minutes. Then strained the broth. Vegetables needs to be overcome and can be thrown out, they no longer need.
So, we have a great flavored broth, you can start making soup.
Peas rinse with cold water until transparent last.
Broth bring to a boil, add the peas, stir and cook on low heat for about 30 min.
Vegetables peel and finely chop.
In a deep saucepan heat 25 g butter,
Add 120 g of finely chopped bacon
And prepared vegetables. Cook on medium heat until soft and Golden brown about 10 min.
After that, bacon and vegetables to shift in a broth, season with salt and pepper, cover and cook for 30 minutes.
Pee Cup broth, the remaining soup is poured into the bowl of a blender and blend until smooth. Return the soup to the pot and cast to dilute the broth to the desired consistency if it is too thick.
Heat the pan (without oil) and fry the remaining bacon until crisp, then remove it on a plate.
In a pan, add 25g of butter and once it begins to foam,
Add bread cubes and fry, stirring, until Golden brown.
Our side dish is ready.
Pour into soup bowls, sprinkle with croutons and crispy bacon and serve.