Cream of petits pois with poached smoked bacon

Appetizer Dinner Evening


Cream of petits pois

400 g leeks

200 g onions

50 g potatoes

50 ml Debic Roast & Fry

3000 ml chicken stock

250 ml Debic Culinaire Original

2000 g petits pois (frozen)


500 g finely chopped poached, smoked bacon

250 ml milk

250 ml Debic Cream 40%

10 small thin sourdough toasts


Cream of petits pois

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.


Pour the soup into a deep plate or a large glass.


Finish off with small bacon rolls and the bacon espuma. Garnish with a small toast cracker and some fresh herbs.