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Le Chaudron recipe
Soupe de pois cassés au lard (Cookéo)
Split pea soup with bacon (Cookeo)
⏱ 32 minServes 6Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
400 g (14 oz)split peas
150 g (5 oz)smoked lardons
1onion
1carrot
1,2liter (1 qt) vegetable stock
1 leafbay leaf
1 pinchsalt
- 400 g (14 oz) split peas
- 150 g (5 oz) smoked lardons
- 1 onion
- 1 carrot
- 1,2 liter (1 qt) vegetable stock
- 1 leaf bay leaf
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 6 minutes and brown the lardons with the sliced onion and diced carrot.
- Add the rinsed split peas and bay leaf, then plenty of vegetable stock to cover.
- Close the lid and run PRESSURE COOK mode for 25 minutes.
- Release the steam carefully, then open the lid once the pressure has fully dropped.
- Remove the bay leaf and blend with an immersion blender until thick and smooth.
- Adjust the salt and pepper and serve hot, sprinkled with crispy lardons.
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