Filter
Reset
Sort ByRelevance
Gluten Free Jeannie
Pea soup with leek and mint
Well-stuffed pea soup with celeriac, leeks, peas and mint.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Halve the onion (s). Heat the frying pan without oil or butter and fry the onion on the cutting edge for 8 minutes on medium heat. He may become black.
-
In the meantime, bring the water with salt, the bay leaf and the split peas to a simmer.
-
Leave to simmer for 20 minutes with the lid on the pan. Stir frequently. Add the onion after 8 minutes.
-
Meanwhile, peel the celeriac and cut into 1 cm cubes.
-
Cut the leeks into thin half rings. Slice the mint leaves and keep a few twigs separate.
-
Remove the onion from the soup pan.
-
Add half of celeriac, ¾ of leeks, fresh mint and garden peas. Cook for 20 minutes until the vegetables are tender. Stir frequently.
-
Meanwhile, heat the oil in a frying pan and fry the remaining celeriac for 15 min. On medium heat until golden and done. Season with pepper.
-
Remove the soup pan from the heat, remove the bay leaf and puree the soup with the hand blender. Season with pepper and salt.
-
Spoon the soup into the bowls and divide the celeriac, the rest of the leeks and the fresh sprigs of grass left behind.
Blogs that might be interesting
-
35 minMain dishpeanut oil, onion, wine sauerkraut, sauerkraut natural, skinny bacon patties, cooking cream, honey, fresh thyme, dried thyme,bacon patties with honey gravy on stewed sauerkraut
-
30 minMain dishWhite rice, chicken drumsticks, olive oil, honey, Red pepper, tomatoes, fresh basil,chicken drumsticks on tomato rice
-
25 minMain dishcrooked skintone, butter, baby potatoes, leeks, beetroot, creme fraiche, mustard,slaves with beetroot, leek and potatoes
-
40 minMain dishboxful of pineapple, sauerkraut natural, onion, ham cubes, chilled potato slices, French mustard, herb butter,sauerkraut ham and pineapple
Nutrition
490Calories
Sodium7% DV160mg
Fat14% DV9g
Protein60% DV30g
Carbs19% DV58g
Fiber112% DV28g
Loved it