Dutch Pea Soup with Bacon Foam, Rye Bread Crumble & Bacon Popcorn

Description

The Netherlands

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Recipe

Step 1: Prepare the Soup Base
1. Rinse the split peas under cold water.
2. Dice leek, carrot, celeriac, and onion.
3. Cut the smoked bacon into chunks (reserve a small amount for the foam).
4. Combine peas, vegetables, bacon, thyme, bay leaves, and beef broth in a pot.
5. Simmer for 1.5–2 hours, stirring occasionally, until peas break down.
6. Remove herbs, adjust seasoning, and blend lightly if needed (keep rustic).

Step 2: Make the Bacon Foam
1. Heat chicken fond and chopped bacon.
2. Add Pro Espuma Caliente and whisk until dissolved.
3. Strain the mixture.
4. Pour into a siphon, charge with 2 gas cartridges, and keep warm.

Step 3: Rye Bread Crumble
1. Crumble the rye bread into small pieces.
2. Melt butter in a pan and toast crumbs until crispy.
3. Spread on a tray to cool.

Step 4: Bacon Popcorn
1. Toast the Sosa Airbag pork granules lightly in a dry pan.
2. Let cool so they become crispy “bacon popcorn.”

Step 5: Serve
1. Pour hot pea soup into bowls.
2. Add a spoon of rye bread crumble.
3. Top with warm bacon foam.
4. Finish with bacon popcorn.