1 liter of water
450 gr peas (from freezer)
2 vegetable stock cubes
1 clove of garlic
4 slices bacon or breakfast bacon
75 gr soft goat cheese
Few leaves of fresh mint
Hand blender (or blender)
Fry the bacon or bacon until crispy in a frying pan. Let them drain on a piece of paper. Finely chop the onion and garlic and fry in the bacon fat until light brown.
Bring the water to a boil in a stockpot and dissolve the stock cubes in it. Add the peas and toss in the onion and garlic as well. Let it cook gently for 10 minutes.
Cut the avocado in half and remove the skin and pit. Add the mint and avocado in pieces at the last minute. Puree the soup with an immersion blender (or in a blender). Add 50 gr goat cheese and mash again. Crumble the bacon. Serve the soup with some pieces of goat cheese and crumbled bacon.
Source: Leukerecepten by leukerecepten-nl.
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