Pea soup with cheese crisps

Pea soup with cheese crisps

Total: 48 Min. | Active: 45 Min.
healthy and balanced
Nutritional value / people: 256 kcal
, Fat: 10 g
, Carbohydrate: 21 g
, Protein: 20 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crisps

100 g grated Parmesan
1 tbsp Fine Food Wasabi Coated Peanuts, chopped
a little Fine Food Tasmanian Pepper

Soup

½ tbsp butter
2 shallots, finely chopped
500 g frozen peas
8 dl vegetable bouillon
to taste salt
to taste pepper
1 dl cream, beaten until light and frothy
a little onion sprouts
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How it's done

Crisps

On an oven tray lined with baking paper, divide the grated cheese into 12 circles each approx. 7 cm diameter. Scatter wasabi nuts over half.

Bake for approx. 3 mins. in the centre of an oven preheated to 220°C. Remove, sprinkle the remaining crisps with pepper. Carefully loosen the cheese crisps and leave to cool on a rack.

Soup

Heat the butter and sauté the shallots. Add and briefly sauté the peas. Add the stock and bring to the boil. Reduce the heat, simmer for approx. 15 mins. Remove half the peas, puree the soup, return the peas to the pan, season. Serve the soup garnished with the cream and bean sprouts. Serve with the cheese crisps.

Good to know
Tip: Tasmanian pepper is only available at larger Coop stores.

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