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KANDIYOHIV
Summery pea soup
Also try this delicious summer pea soup
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Ingredients
Directions
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Preheat the oven to 200 ° C. Heat 1 tablespoon of oil and fry the onion until golden brown.
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Add the peas with stock and milk. Bring to boil.
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Remove the peel from the lime, cut the flesh into small pieces and add it to the stock. Cook gently for 8 minutes.
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Meanwhile, brush the puff pastry with egg yolk. Cut each puff pastry slice into four.
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Sprinkle the salami over 4 puff pastry slices. Place the other puff pastry slices on the salami.
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Turn the packages so that a kind of stem is formed and sprinkle with salt and pepper.
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Fry them on the baking sheet in the middle of the oven with the baguette in about 15 minutes until golden brown.
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Do not pour the peas, if they are ready, but puree them to a smooth mass and strain them.
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Keep the residue in a container. Season the soup with salt and pepper.
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Add a dash of olive oil and chopped celery to the residue.
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Make a kind of tapenade with the hand blender and season to taste with salt and pepper.
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Serve the soup with a small splash of cream, the salami stalks, the tapenade and the baguette.
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Nutrition
515Calories
Sodium0% DV0g
Fat38% DV25g
Protein34% DV17g
Carbs18% DV53g
Fiber0% DV0g
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