about 500 g meat for broth: e.g. 4 chicken drumsticks, a piece of beef like for broth (e.g., shank), could be turkey wing
50 g bacon cut into dice or strips (dried - pancetta or lightly smoked)
mirepoix (2 carrots, parsnip, a piece of leek, celery, onion, 3 stalks of parsley)
300 g potatoes
1 cup green peas (frozen or fresh)
4 tablespoons heavy cream 30% (or 2 tablespoons mascarpone or Philadelphia cheese)
basil leaves and parsley sprigs
Preparation
Place the rinsed meat in a medium pot, cover with water (about 2.5 liters), salt, and bring to a boil. Cook for about an hour, skimming the broth at the beginning.
Brown the bacon in a pan until crispy and golden, add to the broth.
Add the peeled vegetables from the mirepoix and cook everything for half an hour, adding the parsley stalks at the end.
Remove the cooked onion, leek, and parsley leaves. Add the peeled and diced potatoes. You can also add a few peppercorns, 3 allspice berries, and 2 bay leaves. Cook for about 15 minutes until the vegetables are tender.
Remove the carrots and cut into slices, add to the soup. You can discard the parsnip. Remove the meat, clean from bones, and add nice pieces to the soup.
Add the green peas and cook for 5 minutes (young peas cook shorter, 2.5 minutes).
Finally, mix the cream with a few tablespoons of broth, pour the whole thing into the soup, add chopped basil and parsley, lightly bring to a boil.
