Pea soup with croutons

1. Pour the broth into a large pot and cook the peas according to the instructions on the package.
I dry fry the bacon in a non-stick pan, then add the butter and let it melt. I add the sweet paprika to the butter and fry briefly to release its aroma. The paprika only needs to be fried for a short time, otherwise it will become bitter. Then I sprinkle in the flour
and stir over low heat for 4–5 minutes until the roux turns pink. Pour the thin, still hot roux into the cooked peas. Season with salt and pepper, add the marjoram crushed between your fingers and cook for 20 minutes. Finally, stir in the garlic and strain the soup.
from the stove. I blend a third of the soup, it will be thicker and creamier.
2. While the soup is cooking, I prepare the croutons. Preheat the oven to 200 °C.
I pour the breadcrumbs into a baking dish, add the garlic, olive oil, salt and pepper, mix and bake. I bake for 8–10 minutes, until the croutons are golden brown and crispy.
3. Pour the finished soup into a plate, garnish with croutons and fresh marjoram.