Pea soup

Ingredients for 4 servings:

• 400 g peas, possibly frozen
• 60 g breakfast bacon, diced
• 2 sprigs of marjoram, the plucked leaves
• 1 shallot(s), very finely chopped
• 2 tsp butter
• 1 liter instant chicken broth
• 1 tsp, heaped sugar
• 2 tbsp cream
• some sea salt
• Pinch(s) of cayenne pepper
• possibly sugar snap peas

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Fry the bacon cubes in a dry pan until crispy. Transfer to a wire sieve to drain the fat. Sauté the shallot in the foaming butter until golden brown, add the peas, sprinkle with sugar, and add enough chicken stock to just cover the peas. Cover and simmer on very low heat for about 15 minutes. Puree in a blender or with an immersion blender, then strain through a fine wire sieve. Top with the remaining chicken stock to the desired consistency, add the cream, and bring to a boil briefly. Season gently with salt and cayenne pepper. Serve in hot plates with toasted bacon cubes and marjoram leaves. Tip: I also top with pea pods cut into diamond shapes and blanched in salted water for a sophisticated “bite.”