Summery pea soup
Also try this delicious summer pea soup
- 3 tablespoon olive oil
- Onion shredded
- 200 gram frozen pea
- 200 milliliters meat broth from tablet
- 200 milliliters milk
- 1 chip off bread
- 1 stem celery finely chopped
- 50 milliliters cooking cream
- 2 slice frozen puff pastry thawed
- 1 egg yolk beaten
- 8 slice salami in narrow strips
Preheat the oven to 200 ° C. Heat 1 tablespoon of oil and fry the onion until golden brown.
Add the peas with stock and milk. Bring to boil.
Remove the peel from the lime, cut the flesh into small pieces and add it to the stock. Cook gently for 8 minutes.
Meanwhile, brush the puff pastry with egg yolk. Cut each puff pastry slice into four.
Sprinkle the salami over 4 puff pastry slices. Place the other puff pastry slices on the salami.
Turn the packages so that a kind of stem is formed and sprinkle with salt and pepper.
Fry them on the baking sheet in the middle of the oven with the baguette in about 15 minutes until golden brown.
Do not pour the peas, if they are ready, but puree them to a smooth mass and strain them.
Keep the residue in a container. Season the soup with salt and pepper.
Add a dash of olive oil and chopped celery to the residue.
Make a kind of tapenade with the hand blender and season to taste with salt and pepper.
Serve the soup with a small splash of cream, the salami stalks, the tapenade and the baguette.
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