Garden pea soup with roasted cherry tomatoes

Name: garden pea soup with roasted cherry tomatoes
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 robust baguette brown; 1 el (olive oil; 250 g cherry tomatoes on the branch Scale; 2 toe garlic; 15 g fresh fresh mint; 75 g salted butter at room temperature; 600 g frozen garden peas; 1 vegetable stock; 750 ml water; 3 el truffle mushroom tapenade; 1 el apple cider vinegar

Soup made from garden peas and vegetable broth with cherry tomatoes from the oven and bread with butter and truffle.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ° C. Cut the baguette into 12 slant slices and brush with the oil.
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.
In the meantime, finely chop the garlic and mint leaves. Heat the butter in a soup pot and fry the garlic for 1 min.
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.
Meanwhile, mix the rest of the butter with the truffle mushroom tapenade.
Remove the pan from the heat, add the fresh mint and vinegar, puree the soup in the blender and season with salt and pepper.
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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