Cold pea soup with a toque

For 4 people
  • 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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