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Miss Moneypenny
Garden pea soup with roasted cherry tomatoes
Soup made from garden peas and vegetable broth with cherry tomatoes from the oven and bread with butter and truffle.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Cut the baguette into 12 slant slices and brush with the oil.
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Put together with the to on the branch on a baking sheet covered with parchment paper and bake for about 10 minutes in the oven.
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In the meantime, finely chop the garlic and mint leaves. Heat the butter in a soup pot and fry the garlic for 1 min.
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Add the frozen garden peas, the vegetable stock tablet and the water. Bring to the boil and keep on low heat for 10 minutes against the boil.
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Meanwhile, mix the rest of the butter with the truffle mushroom tapenade.
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Remove the pan from the heat, add the fresh mint and vinegar, puree the soup in the blender and season with salt and pepper.
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Brush the baguette with the truffle butter and garnish the soup with the to. Serve immediately.
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Nutrition
445Calories
Sodium37% DV880mg
Fat34% DV22g
Protein22% DV11g
Carbs15% DV46g
Fiber40% DV10g
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