Pea cream soup with duck breast and broccoli

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Very tasty soup. Delicate pea puree with a creamy flavour, a succulent duck breast with chili pepper and broccoli, lending a brightness to the dish - what could be better in cold weather. Thanks to the contest, I discovered a pea from the Mistral, which does not need to be soaked, which greatly facilitates the cooking process. We strongly suggest to prepare this soup, you will like it.

Ingredients for Pea cream soup with duck breast and broccoli

Step by step instruction of cooking Pea cream soup with duck breast and broccoli

Шаг 1

I used split yellow peas from the Mistral.

Шаг 2

Pour the peas into a saucepan, rinse, add peeled and coarsely chopped onion, Bay leaves, pour 1.2 liters. of water. Cook until tender.

Шаг 3

Wash the duck breast. Remove the skin, slice it in small cubes, fry in a pan until Golden greaves.

Шаг 4

Salt the breast and fry on both sides in the fat from the pork rinds (I was roasting with the lid closed). Wrap in foil and put in a warm place.
Broccoli wash, divide into florets, blanch for 5 minutes in salted water. Rinse with cold water to preserve the bright color of the cabbage. Chili pepper wash, remove seeds and cut into small cubes. In a frying pan, where roasted breast, quickly fry the chilli and broccoli, literally 1 minute. With peas, drain the broth in a separate bowl, remove Bay leaves, grind in a blender the peas, pour the cream and, if necessary, the broth. Slice the breast. Serve with bacon.