Cream of petits pois with poached smoked bacon

Sauté the leek, onion and potato in Debic Roast & Fry.

Moisten with the chicken stock and leave on the heat until the vegetables are cooked.

Add the petits pois, cook for a little longer, then blend to a purée.

Roll 20 small slices of bacon and cut them into small cylinders.

Cook the rest of the bacon for a short time.

Moisten with the milk and the Debic Cream 40% and infuse on a low heat for quarter of an hour.

Strain through a fine sieve and chill.

Fill an espuma bottle with the creamy mixture.