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
-
25 minLunchfish stock, fish fillet, Red pepper, yellow bell pepper, butter, spring / forest onion, flour, coconut milk, rice, crayfish,fish ragout -
25 minLunchRed onion, unsalted butter, Brown sugar, White wine vinegar, mayonnaise, horseradish in pot, luxury spelled sphere, lamb's lettuce, Brabant sandwich sausage or Woenselse berliner,spelled ball with brabant sausage and caramelized onion -
25 minLunchflour, butter, leeks, Broccoli, egg, cream, mature cheese, butter, cooked ham,Quiche with leak, broccoli, ham and cheese -
30 minLunchbulgur, pea, pomegranate, fresh mint, olive oil, lemon, basil, buffalo mozzarella, lemon,bulgarian salad with mozzarella and pomegranate
Nutrition
500Calories
Sodium0% DV0g
Fat42% DV27g
Protein50% DV25g
Carbs12% DV36g
Fiber0% DV0g
Loved it