Pea Puree Soup with Bacon and Bouquet Garni

To prepare pea puree soup with bacon: rinse the peas in cold water and soak in 1.5 liters of water for 12 hours.

Assemble the bouquet garni: wrap thyme, rosemary, peppercorns, celery stalk, and bay leaf in a clean piece of cheesecloth or fabric and tie securely with kitchen twine.

Cut the onion into thin quarter-rings.

Cut the carrot lengthwise into four parts and then slice into quarter-rounds.

Cut the bacon into small pieces.

Melt butter in a pot and sauté the onion for 1 minute over medium heat.

Add the carrot and cook for another 1-2 minutes.

Add the bacon and cook for 2 minutes.

Add the soaked peas. Stir.

Also add peppercorns, peeled garlic cloves, and salt. Stir. Place the bouquet garni into the pot. Pour in chicken broth (vegetable broth can also be used) and bring to a boil.

Reduce the heat, cover the pot with a lid, and cook the pea soup for 1 hour.

Remove the bouquet garni and puree the soup with an immersion blender until smooth.

The pea puree soup with bacon is ready. Before serving, sprinkle the soup with black ground pepper and chopped green onions. Serve the soup with croutons and cream. Enjoy your meal!