A recipe by chef Martin Baránek, where he drew inspiration from our miso and the concept of miso soups. You can now find this soup on the menu of the mentioned Entrée restaurant—and if you’re in the mood, maybe even at home...
Ingredients:
- Chicken stock – 1.3 l
- Peeled peas – 350 g
- Onion – 450 g
- Garlic – 100 g
- Bacon – 200 g
- Bay leaves – 6 pcs
- Marjoram – 2 g
- Caraway seeds – 3 g
- Cooking cream 12% – 0.5 l
- Pea miso (shiro or aka) – 100 g
- Salt – to taste
Method:
- Cook the peeled peas in unsalted water for 30–40 minutes.
- Roughly chop the onion and bacon, sauté until nicely browned.
- Add garlic and spices, sauté briefly.
- Pour in the chicken stock, add the cooked peas, and simmer until soft.
- Add the cream and bring to a boil.
- Let it cool slightly, then stir in the miso paste.
- Blend the soup, strain, and season with salt.
Soup toppings:
- Bread croutons – tear the bread into small, spoon-sized pieces, toast in butter, and let cool.
- Peas – cook until al dente in salted water and drain.
- Bacon – dice and fry until crispy.
- Finish with olive oil and fresh marjoram.
Enjoy your meal!
