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Elaine Mical
Frittis pea soup with breadsticks
Soup of garden peas, watercress, wasabi and sour cream with homemade breadsticks with sesame seeds.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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For the sesame stalks put 2 slices of puff pastry next to each other as a rectangle, but let them overlap by ½ cm. Repeat with the other slices.
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Cut the puff pastry lengthwise into strips of approx. 2½ cm wide and place on a griddle covered with parchment paper.
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Split the egg. Brush the puff pastry with the egg yolk and sprinkle with the sesame seed. Bake for about 12 minutes in the middle of the oven.
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Remove from the oven and allow to cool slightly.
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In the meantime, cut the garlic finely. Heat the butter in a soup pot and fry the garlic for 1 min. Add the frozen garden peas and the vegetable stock.
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Bring to the boil and keep on low heat for 10 minutes against the boil.
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Meanwhile, cut the watercress coarse and mix the wasabi paste with the sour cream.
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Remove the pan from the heat and add the chopped watercress and the rest of the wasabi paste.
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Puree the soup with the hand blender and season with salt and pepper.
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Divide the soup over the bowls. Spoon a tablespoon of tangy sour cream in each bowl and garnish with the rest of the watercress.
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Serve with the sesame stalks.
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Nutrition
405Calories
Sodium0% DV1.080mg
Fat37% DV24g
Protein28% DV14g
Carbs10% DV29g
Fiber32% DV8g
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