Pea soup with mint and crispy Tandem bacon

Products for 4 portions

1 pack of Tandem boiled and smoked bacon
3 tbsp. olive oil
2 heads of onion
3 cloves of garlic
400 ml apple cider
400 ml vegetable broth
400 g frozen peas
3-4 tbsp. agave syrup
½ rope of mint

For the breadcrumbs:
40 g of panko breadcrumbs
3 tbsp. olive oil
Zest of 1 lemon
Roughly ground paprika
¼ tsp. salt

Preparation

Cut the onion into cubes and fry it in hot olive oil on medium heat for 6-7 minutes until it softens and becomes transparent.
Add the sliced garlic and salt, season with pepper and cook for about a minute.
Pour in the cider, bring to a boil and cook for 8-10 minutes until reduced by half.

Arrange the bacon slices in a paper-covered pan and bake for 10 minutes in an oven preheated to 190 degrees.
In the saucepan with the soup, add peas and chicken broth, then cook for 4-5 minutes.

In a small pan, heat the olive oil, add the breadcrumbs and salt, season with paprika and cook for 4-5 minutes until golden.

Remove the bacon from the oven, smear with agave syrup, flip over, smear again and bake for another 10 minutes until the bacon is crispy and caramelised.
Transfer the breadcrumbs to a bowl, grate the lemon zest and set aside.
Remove the soup from the heat and blend. Add the mint and blend again.

Put the soup in a bowl, sprinkle with crispy breadcrumbs, add a few peas, paprika and fresh mint leaves and add a slice of bacon.