Filter
Reset
Sort ByRelevance
Cocoanut
Pea soup and bruschetta with mint pistachio tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat for the soup 1 tablespoon of olive oil and fry the shallots in it.
-
Add the peas, vegetable stock, milk and half of the fresh mint.
-
Cook for 5-6 minutes and puree until smooth. Put it in the fridge for at least 1 hour.
-
Puree the ingredients for the tapenade, without the oil, into a coarse mixture.
-
Pour in a trickle of olive oil and mix well.
-
Sprinkle the soup with the rest of the mint.
-
Spread the slices of bread with the tapenade and serve them with the soup.
Blogs that might be interesting
-
35 minLuncholive oil, peanut oil, garlic, paprika, celeriac, potato, vegetable stock of tablet, herbal broth from tablet, cooking cream, demi crème fraîche, spring / forest onion, Red onion, Brown sugar, old cheese, rolling brown bread, brown baguette,celeriac soup with red onion crostini -
10 minLuncholive oil, onion, ground cumin, batard wholemeal bread, Piccalilly, fried roast beef (meat), arugula,batard sandwich with roast beef and fried onion -
25 minLunchharicots verts, salt, White beans, onion, fresh dill, arugula, extra virgin olive oil, Spinach, garlic, tomato cubes, freshly ground black pepper,spicy white beans -
20 minLunchkale and Mash, flour, bread-crumbs, oil for frying,biscuits croquettes from Lucy shortram
Nutrition
500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g
Loved it