Cream of pea soup with fried bacon
200 g peas
200 ml Crème d’Isigny AOP
4 mint leaves
4 bacon strips
1 small onion
1 knob of butter
Salt, pepper and nutmeg
Chop the onion and fry it in the butter for 5 minutes.
Add the peas and mint, and cover with water.
Simmer for 10 minutes.
Strain. Mix in the crème fraîche.
Season with salt, pepper and nutmeg.
Fry the bacon in a pan.
Reheat the cream of pea soup and serve with the fried bacon.