- olive oil - 80 milliliters
- bulb - 1 piece
- garlic - 2 teeth
- smoked bacon - 250 grams
- zucchini - 500 grams (large chopped)
- fresh peas - 500 Grams
- vegetable broth - 2 liters
- fresh mint - 2 items. spoons (finely chopped)
- salt - 1 Pinch (to taste)
- black pepper - 1 pinch (to taste)
Heat the saucepan with 60 ml of olive oil over medium heat. Crumble and add onions with garlic. Fry, stirring for 10 minutes. Cut and add zucchini, as well as fresh peas. Cook for about 1 minute, stirring. Pour broth, bring to a boil. Loosen the heat and continue cooking for 20 minutes. Remove the pan from the fire. Add finely chopped mint. In a frying pan on high heat, heat the remaining oil. Fry the bacon for about 5 minutes. Put the pieces of meat on a plate with napkins. Mix the soup until smooth with a blender. Pour into a new saucepan. Cook on low heat for about 3 minutes. Salt and pepper to your taste.
Servings: 4