Ingredients for approx. 4 servings:
2 shallots
2 tbsp rapeseed oil
1 large potato (floury)
2 pk peas (= 600 g, deep-frozen)
400 ml vegetable stock
1/2 organic lemon
250 g whipping cream
salt, pepper (from the mill)
1 ciabatta
2 tsp chilli flakes
Preparation:
1. Peel shallots, dice finely and sauté in rapeseed oil until translucent. Peel the potato peel and coarsely dice the potato and add with the peas. Pour in the vegetable stock and simmer gently for about 15 minutes with the lid on.
2. Finely grate the zest of the lemon, squeeze out the juice and add both to the peas with the cream. Add to the peas and purée finely. Season the soup with salt and pepper.
3. Cut the ciabatta into slices and toast in the toaster. Serve the cream of pea soup in soup cups, garnish with chilli flakes and serve with toasted bread.
Tip: Before serving, add crispy bacon strips or smoked salmon cubes to the soup.
Preparation time approx. 30 minutes
Nutritional values per portion approx.:
Calories: 472
Joule: 1979
Protein: 15.7 g
Fat: 25,9 g
Carbohydrates: 43.7 g
(FoodCentrale by ddp images)
