Pea and mint soup with chicken skewers

Name: Pea and mint soup with chicken skewers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 3 TABLESPOONS Olive oil; 600 g + 4 tablespoons frozen peas; 800 ml Vegetable broth; 8 Stem(s) Mint; 4-5 Tbsp Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Splash of lemon juice; 400 g Chicken filets; 4 wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
3 TABLESPOONS Olive oil
600 g + 4 tablespoons frozen peas
800 ml Vegetable broth
8 Stem(s) Mint
4-5 Tbsp Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Splash of lemon juice
400 g Chicken filets
4 wooden skewers

Directions

1
Peel and chop the onions. Heat 1 tablespoon of oil in a large pot and sauté the onions for about 2 minutes. Add 600 g peas and fill up with broth. Bring the soup to the boil and simmer for about 8 minutes at low heat.
2
Wash mint, shake dry. Pluck off leaves and chop finely, except for something to garnish. Puree the soup with a blender and pour it through a coarse sieve into a pot. Stir in 3 tablespoons of crème fraîche and chopped mint.
3
Season to taste with salt, pepper and lemon juice. Keep warm.
4
Dab the meat dry, cut it into strips about 2 cm wide and put them on skewers in a wavy shape. Heat 2 tablespoons of oil in a frying pan. Season the meat with salt and fry it for about 6 minutes, turning it over.
5
Fill soup into bowls. Spread 4 tablespoons of peas on top. Add a teaspoon to each soup with remaining crème fraîche, garnish with mint and serve immediately with chicken skewers.