Pea soup and bruschetta with mint pistachio tapenade

Name: pea soup and bruschetta with mint pistachio tapenade
Total time: 25 min
Yield: 4
Ingredients: 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; 75 gram pistachios for the tapenade; 75 gram pine nuts for the tapenade; 1 bunch fresh mint for the tapenade; 1 tablespoon flat leaf parsley for the tapenade; 75 gram Parmesan cheese for the tapenade; 2 clove garlic for the tapenade; 3 tablespoon olive oil for the tapenade

Ingredients

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

75 gram pistachios for the tapenade
75 gram pine nuts for the tapenade
1 bunch fresh mint for the tapenade
1 tablespoon flat leaf parsley for the tapenade
75 gram Parmesan cheese for the tapenade
2 clove garlic for the tapenade
3 tablespoon olive oil for the tapenade

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.