Summary

Ingredients

• 800 g peas, pale or frozen
• 12 shrimp (s)
• 600 ml vegetable stock
• 100 ml white wine
• 3 tablespoon vermouth
• 1 onion (s)
• 3 tablespoon olive oil
• 1 sprig thyme, chopped
• 3 tablespoon crème fraîche
• some sugar
• some salt and pepper
• 2 tablespoon mint leaves

Print Recipe Pin Recipe

Instructions

1. Peel and dice the onion and sauté with the chopped thyme in a tablespoon of oil. Add the peas, a little salt, pepper and sugar and deglaze with the wine and wormwood. Add the broth and simmer for 15 minutes. Now puree the soup and stir in the crème fraîche, seasoning with salt and pepper if necessary.
2. Chop the mint leaves and puree with 2 tablespoons of olive oil.
3. Fry the shrimp, dabbed dry, in the remaining oil, season with salt and pepper. Serve with the soup with a mint leaf and a few drops of mint oil.