Soup of meiraap, peas and mint

Name: soup of meiraap, peas and mint
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 onion; 300 g meiraap (meiknol); 3 el traditional olive oil; 700 ml chicken broth from tablet; 200 g frozen garden peas; 1 tl ras el hanout spices melange; 4 twig fresh fresh mint container 15 g; 100 g feta or another white cheese

Ingredients

Kitchen Stuff

1 blender

Directions

Chop the onion. Cut the meirapen into cubes of 1 x 1 cm (brunoise).
Heat the oil in a soup pan and fry the onion for 2 minutes on medium heat.
Add ⅔ of the onion juice and cook for 2 minutes on medium heat.
Add the chicken stock and peas and bring to the boil. Let cook for 15 minutes on low heat with the lid on the pan until the meiema is done.
In the meantime, heat the oil in a frying pan and fry the ras el hanout 30 sec. on low heat.
Add the rest of the mashed juice and cook for 5 min. On medium heat until the mashed is golden brown and crispy. Scoop out of the pan and drain on kitchen paper.
Meanwhile cut the mint leaves into thin strips and crumble the white cheese.
Remove the pan with soup from the heat and puree with the hand blender. Season with (freshly ground) pepper and possibly salt.
Serve with the fried meiraap, fresh mint and white cheese.