Pea and Lardo Soup

Melted Lardo and Pumpkin Seeds

• 10 g pumpkin seeds
• 40 g lardo (see tip), cut in pieces (2 cm)
  of pancetta

Pea Soup

• 530 g frozen peas
• 40 g unsalted butter, diced
• 150 g double cream
• 150 g water
• ½ tsp vegetable stock paste, homemade
  of ½ vegetable stock cube (for 0.5 l), crumbled

Serving

• 120 g quark (curd cheese)
  of ricotta cheese
• 30 g lardo (see tip)
  of coppa ham, cut in thin strips
• 30 g pumpkin seed oil