Pea soup and bruschetta with mint pistachio tapenade
- 1 tablespoon olive oil for the soup
- 2 shallot for the soup
- 300 gram frozen pea for the soup
- 500 milliliters vegetable stock for the soup
- 500 milliliters milk for the soup
- 3 tablespoon mint leaf for the soup
- 0.5 baguette for the soup
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.
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