Fine pea cream

Name: Fine pea cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 3 medium-sized onions; 3 TABLESPOONS Oil; 1 kg frozen peas; 3 TABLESPOONS Vegetable broth; 250 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 150 g + 250 g whipped cream; 7-10 Tbsp Lemon juice; 12 Grissini sticks (Italian wheat pastry); 12 thin slices of air-dried ham (e.g. Serrano ham); 7-10 Tbsp Chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

3 medium-sized onions
3 TABLESPOONS Oil
1 kg frozen peas
3 TABLESPOONS Vegetable broth
250 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
150 g + 250 g whipped cream
7-10 Tbsp Lemon juice
12 Grissini sticks (Italian wheat pastry)
12 thin slices of air-dried ham (e.g. Serrano ham)
7-10 Tbsp Chervil

Directions

1
Peel and chop the onions. Fry them in hot oil until they are glassy. Add peas and stock. Add approx. 1 1⁄2 l water, bring to the boil, cover and simmer for approx. 10 minutes.
2
Clean, wash and cut the sugar snap peas into strips. Steam covered in little boiling salted water for 2-3 minutes. Drain. Puree soup and refine with 150 g cream. Season to taste with lemon juice, salt, pepper and some sugar.
3
Wrap 1 slice of ham around each grissini stick. Whip 250 g cream until semi-stiff. Serve soup with mangetables. Garnish with cream and chervil leaves. Sprinkle with pepper. Add ham grissini.