Cold pea soup with a toque
- 800 ml vegetable broth
- 400 g frozen peas
- 6 stem (s) Mint
- 150 ml milk
- Salt
- Pepper
15 minutes
very easy
- 1.
- Bring the stock to the boil. Add the peas and simmer for about 10 minutes. Drain the peas, collecting the stock. Let the broth cool down
- 2.
- Wash the mint, shake dry and pick off the leaves. Finely puree the peas, mint and approx. 250 ml stock. Pour in the rest of the broth. Strain soup through a sieve. Chill the pea soup for about 1 hour
- 3.
- Whip the cream until it is semi-stiff. Season the soup with salt and pepper and divide into glasses. Put the cream on top
- 4.
- Wait approx. 1 hour
1 person approx. :
- 110 kcal
- 460 kJ
- 6 g protein
- 1 g Fat
- 16 g carbohydrates
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