Refined Pea Soup

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 10 g porcini mushrooms, dried
  • 1 can peas, (550 g)
  • 2 tablespoons oil
  • 0.5 ½ bunch basil, chopped
  • 0.5 ½ bunch parsley, chopped
  • 250 g veetable stock, (from the jar)
  • salt and pepper
  • 1 pinch coriander, ground
  • 1 pinch cumin, ground
  • 2 trout fillet (s), smoked (approx. 400 g)
  • 2 tablespoon sour cream
  • Herbs, for garnish
Refined Pea Soup
Refined Pea Soup

Instructions

  1. Soak the porcini mushrooms in 250 ml of water for about 10 minutes. Drain the peas.
  2. Heat the oil in a saucepan and sauté the peas in it. Add the basil and parsley to the peas. Add the porcini mushrooms with the soaking water and the vegetable stock to the peas and cook for about 5 minutes over low heat.
  3. Puree the soup and season with salt, pepper, coriander and cumin.
  4. Cut the trout fillets into strips, stir the sour cream into the soup and fold in the fillets.
  5. Spread the soup on plates and serve garnished with herbs.

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