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ADRIANSALAS
Soup of meiraap, peas and mint
Soup of meiraap, peas and mint
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Ingredients
Directions
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Chop the onion. Cut the meirapen into cubes of 1 x 1 cm (brunoise).
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Heat the oil in a soup pan and fry the onion for 2 minutes on medium heat.
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Add ⅔ of the onion juice and cook for 2 minutes on medium heat.
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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.
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In the meantime, heat the oil in a frying pan and fry the ras el hanout 30 sec. on low heat.
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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.
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Meanwhile cut the mint leaves into thin strips and crumble the white cheese.
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Remove the pan with soup from the heat and puree with the hand blender. Season with (freshly ground) pepper and possibly salt.
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Serve with the fried meiraap, fresh mint and white cheese.
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Nutrition
210Calories
Sodium41% DV980mg
Fat20% DV13g
Protein14% DV7g
Carbs5% DV14g
Fiber16% DV4g
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