Ingredients for 2 servings:
1 onion
1 hazelnut-sized piece of ginger
1 stalk of lemongrass
2 tablespoons butter
200 g frozen peas
500 ml vegetable stock (instant)
2 level tablespoons of sauce thickener for vegetables
lemon juice
salt, pepper
1 pinch of sugar
6 stalks of mint
50 g crème fraîche
1 slice of toast
Preparation:
1. Peel and dice the onion. Peel and finely chop ginger. Rinse lemon grass and chop finely. Heat 1 tablespoon butter. Sauté onion, ginger and lemon grass in it. Add peas and pour broth. Cover and cook for 15-20 minutes.
2. Puree the peas in the broth with a hand blender. Sprinkle in the sauce thickener and cook for 1 minute. Season with lemon juice, salt, pepper and sugar. Rinse mint, set aside some for garnish, and chop the rest finely. Add to soup along with crème fraîche. Blend again with a hand blender.
3. Heat remaining butter. Cut the toast into small cubes and toast in the butter until golden brown. Serve soup garnished with mint and sprinkled with croutons.
Preparation time approx. 35 minutes
Per serving approx.
Calories: 371
Joule: 1551
Protein: 9,1 g
Fat: 23,1 g
Carbohydrates: 31 g
(FoodCentrale by ddp images)
