Frittis pea soup with breadsticks

Name: frittis pea soup with breadsticks
Cook time: 20 min
Total time: 32 min
Yield: 4
Ingredients: 4 slice frozen puff pastry thawed; 1 medium sized egg; 2 el black sesame seeds; 2 garlic; 25 g unsalted butter or margarine; 600 g frozen garden peas; 750 ml vegetable stock; 75 g watercress; 2 tl wasabipaste; 125 g sour cream

Soup of garden peas, watercress, wasabi and sour cream with homemade breadsticks with sesame seeds.

Ingredients

Kitchen Stuff

1 baking paper
1 Blender

Directions

Preheat the oven to 200 ° C.
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.
Cut the puff pastry lengthwise into strips of approx. 2½ cm wide and place on a griddle covered with parchment paper.
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.
Remove from the oven and allow to cool slightly.
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.
Bring to the boil and keep on low heat for 10 minutes against the boil.
Meanwhile, cut the watercress coarse and mix the wasabi paste with the sour cream.
Remove the pan from the heat and add the chopped watercress and the rest of the wasabi paste.
Puree the soup with the hand blender and season with salt and pepper.
Divide the soup over the bowls. Spoon a tablespoon of tangy sour cream in each bowl and garnish with the rest of the watercress.
Serve with the sesame stalks.