Foamy pea soup with fried cauliflower, prawns and bacon chips

Ingredients for 2 servings:

• 200 g peas, fresh or frozen
• 150 ml chicken broth
• 150 ml white wine
• 100 g crème fraîche
• 1 small onion(s)
• 3 cloves garlic, young, fresh
• 1 pinch(s) of mace
• 4 slices of breakfast bacon
• some cauliflower, 4 florets, blanched
• 4 shrimp(s)
• 4 leaves of romaine lettuce
• olive oil
• butter
• salt and pepper
• Truffle oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Blanch the frozen or freshly shelled peas in salted water. Blanch the cauliflower florets for about 5 minutes. Rinse both vegetables. Finely dice the onion and garlic and lightly sauté in a pan with olive oil. Add the peas, pour in the chicken stock and wine. Stir in the crème fraîche, season with salt, pepper, and a pinch of mace. Simmer for one to two minutes. Slowly fry the bacon in a pan without fat until crispy. To keep it nice and flat, it’s best to fry it in a weighted pan. Fill a shallow pan with a little water and place it on top of the bacon. Place it on kitchen paper to dry. Cut the cauliflower into 1 cm thick slices and fry in the pan with the bacon fat. Clean the prawns. Fry in a separate pan with a little butter for two to three minutes until nutty. Just before serving, blend the pea soup until frothy. Place two small leaves of romaine lettuce in a deep plate, add a ladle of soup, place a slice of cauliflower on top and garnish with two prawns and a dollop of crème fraîche.