Potato soup with peas and bacon stick
- 3–4 shallots
- 100 g smoked streaky bacon
- 200 g Mushrooms
- 3 TL vegetable broth (instant)
- 1/4 l Milk
- 1 Bag of mashed potatoes
- 150 g frozen peas
- Salt
- pepper
- Nutmeg
25 minutes
light
- 1.
- Peel shallots and cut into thin wedges. Cut the bacon into fine strips. Clean the mushrooms, wash them if necessary and cut them into slices.
- 2.
- Bring 3/4 l water with the stock to the boil. Take the saucepan off the heat, pour in the milk and stir in the puree flakes. Add the frozen peas, bring everything to a boil and let stand on the switched off stove.
- 3.
- Season with salt, pepper and nutmeg.
- 4.
- In the meantime, fry the bacon in a pan without fat for about 5 minutes until crispy. Fry the mushrooms and shallots for about 3 minutes. Serve the soup with the bacon stick.
1 person approx.:
- 340 kcal
- 10 g protein
- 19 g fat
- 29 g carbohydrates
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