Pea And Watercress Soup

Cook the peas for 15 minutes in boiling salted water. Refresh them under the cold water tap. Drain them.

Remove the stems from the watercress, wash and drain them. Cook it for 10 minutes in 20 cl of salted water.

Cut the bread pudding into small squares. Fry for 1 minute on each side in 1 tbsp of hot oil and butter.

Mix the peas with the cream, watercress and water. Season with salt and pepper. Simmer for 10 minutes

Cut the slices of bacon into small pieces and fry them quickly in the remaining oil.

Pour the soup into a tureen. Garnish with croutons and bacon. Serve immediately. Our advice: Reserve a little of the cooking water in order to to thin the soup if necessary.