Pea Soup with Cheese Balls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the balls:
- 100 ml water
- 20 g butter
- 0.5 teaspoon ½ salt
- 70 g wheat flour type 1050
- 1 egg (s)
- 80 g cheese, rated
For the soup:
- 2 cloves garlic)
- 150 g onion (s)
- 2 tablespoons oil
- 600 ml vegetable stock
- 600 g peas
- 3 tablespoon lemon juice
- 10 mint leaves
- 3 tablespoon heavy cream
- 1 pinch (s) salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- For the balls, bring the water to the boil with butter and salt. Add the flour all at once. Vigorously stir the lump of dough with the wooden spoon until a white coating forms on the bottom of the pot. Take off the stove. Knead in the egg and cheese with the dough hook of the hand mixer until a uniform, tough dough is formed.
- Preheat the oven to 220 ° C.
- Use a wet spoon to cut about 20 lobes from the mass and roll them into balls with wet hands. Place on a baking tray lined with baking paper and bake on the middle rack for about 13-15 minutes.
- For the soup, chop the garlic and onions. Sweat in hot oil. Pour in the broth and bring to the boil. Add the peas, lemon juice, mint and cream and cook for approx. 3 - 5 minutes. Puree, then season with salt and pepper.
- Arrange on plates and serve with the cheese balls.
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