Iced pea buttermilk soup with onion roast bread crostini

Name: Iced pea buttermilk soup with onion roast bread crostini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 100 g Potatoes; 300 g frozen peas; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth; 1 Branch rosemary; 1 Garlic clove; 4–6 thin slices of onion baguette; 2-3 TABLESPOONS Olive oil; 100 g ripened cream; 3-4 Tbsp Whipped cream; 7-10 Tbsp Sugar; 5 Stem(s) Mint; 300 ml Buttermilk

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
100 g Potatoes
300 g frozen peas
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth
1 Branch rosemary
1 Garlic clove
4–6 thin slices of onion baguette
2-3 TABLESPOONS Olive oil
100 g ripened cream
3-4 Tbsp Whipped cream
7-10 Tbsp Sugar
5 Stem(s) Mint
300 ml Buttermilk

Directions

1
Peel and roughly dice the onion. Peel, wash and roughly dice the potatoes. Add boiling water to the peas and drain them through a sieve after about 2 minutes.
2
Heat the oil in a pot. Briefly sauté the potatoes and onion and season with salt and pepper. Deglaze with broth and cook covered for about 20 minutes until soft. Puree the soup and let it cool down
3
Freeze 4 glasses (each containing approx. 300 ml). Wash the rosemary and remove the needles. Peel garlic and cut into thin slices. Put slices of bread on a baking tray and sprinkle with garlic and rosemary needles. Drizzle with olive oil and roast in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-10 minutes until golden brown.
4
Stir sour cream and whipped cream until smooth and season with salt and some sugar. Wash the mint, shake dry and pluck off the leaves, except for 2 stems. Add peas, buttermilk and mint to the cold soup and puree. Season soup with salt and pepper. Put the soup into the iced glasses. Pour cream on it and garnish with mint leaves. Add the crostini
5
Waiting time approx. 1 hour