Ingredients for 4 people:
1 leek
75 g sugar snap peas
500 g potatoes
150 g carrots
1 tbsp clarified butter
salt, pepper
1 tsp. tr. marjoram
700 ml vegetable stock
250 g turkey breast fillet
2 tbsp oil
100 g whipped cream
grated nutmeg
Preparation:
1. Clean the leek and sugar snap peas, wash, cut into small pieces. Peel the potatoes Peel, wash and chop the potatoes and carrots.
2. Heat the clarified butter. Sauté the leek, carrots and potatoes in it. Season with salt, pepper and marjoram and deglaze with stock. Bring to the boil, cover and simmer for approx. 20 minutes.
3. In the meantime, cook the sugar snap peas in a little boiling salted water for about 5 minutes, then rinse with cold water and drain.
4. Wash the turkey meat, dab dry and cut into cubes. Fry in hot oil for approx. 4 minutes over a high heat. Season with salt and pepper and deglaze with 200 ml water.
5. Puree half of the soup. Add cream, turkey with liquid and sugar snap peas
and bring to the boil. Season to taste with salt, pepper and nutmeg and serve.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 301
Joule: 1260
Protein: 20,8 g
Fat: 12,5 g
Carbohydrates: 25.3 g
(FoodCentrale by ddp images)
