Green Peas Cream Soup & Egg Poacher

Ingredients:

• 500 ml vegetable stock
• 500 g fresh or frozen green peas
• 100 g pancetta, sliced in small cubes
• eggs
• parmigiano reggiano
• salt & black pepper
• extra virgin olive oil
• cayenne pepper, powder
• 1 tbsp vinegar
• chives

Method:

1. Put the peas and soup in a pot and let them boil.
2. When the peas have boiled, put it in the mixer and strain it. Gradually add the soup in which it boiled and strain until it becomes a cream.
3. Put a little oil in a pan and fry the pancetta. When it is ready, put it on a kitchen paper.
4. In a medium saucepan put water with a little salt to boil. When it boils, add the vinegar.
5. Mix well with a spoon to whirl, this helps the egg to cook whole
6. Break the egg into the cup and slowly put it in boiled water.
7. Reduce heat to low and simmer for 3-4 minutes.
8. When ready, transfer the egg to a bowl of water and ice.
9. Put the egg in the plate, sprinkle cayenne pepper over the egg, pancetta, chives, pour the soup, sprinkle parmegiano and extra virgin olive oil
10. Serve with bruschetta
11. Enjoy