For soup we will need the following ingredients: peas (I used green, and the soup turned out light green color that not really managed to convey in the photos), a small onion, a couple cloves of garlic, white bread and pickles to serve, the broth made from smoked meat (or smoked bones) and the meat actually smoked (I smoked the chicken, and used), flour, butter, vegetable oil, salt and black pepper.

For a start, put on to cook the peas. And yet the peas, fry the onion in vegetable oil over medium heat until lightly Golden.

Finely chop the garlic and grind it with salt. It would be better to use mortar, but I'm afraid that my porcelain so impregnated with scent that wash it no longer happens, so rubbing with a spoon in a bowl.

Prepare the flour. Melt in the pan butter and add flour, stirring. A little fry.

Code peas boiled and the water evaporates, add fried onions and Porirua immersion blender. Without fanaticism, even in the soup meet the non-penetration peas or onions.

Now in a ready broth, add the peas, flour, garlic, chopped smoked meat. Salt, pepper, leave to cook.

While the soup comes to preparedness, we have time to cut the cucumber into strips and fry croutons of white bread.

All. Pour soup on plates, spread each cucumber pickles and top with croutons. Bon appetit!