Pea Coriander Soup

Name: Pea Coriander Soup
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 1 Onion; 1 Pot coriander green; 4-5 Tbsp Olive oil; 1 package (300 g) frozen young peas; 2 TEASPOONS Wasabi; 750 ml Vegetable broth; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 12 raw shrimps (about 16 g each; without head, in shell)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

1 Onion
1 Pot coriander green
4-5 Tbsp Olive oil
1 package (300 g) frozen young peas
2 TEASPOONS Wasabi
750 ml Vegetable broth
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
12 raw shrimps (about 16 g each; without head, in shell)

Directions

1
Peel and finely chop the onion. Cut the coriander, wash and shake dry. Heat 2-3 tbsp. olive oil in a pot, fry onions in it. Add peas and coriander, except for a few leaves for garnishing, and fry briefly. Add wasabi
2
Deglaze with stock and cream and bring to the boil. Season with salt, pepper and sugar and simmer covered for about 10 minutes. Then remove from the heat and puree finely with a blender. Season again with salt and pepper
3
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat 2 tablespoons of olive oil in a frying pan, fry the prawns for 2-3 minutes, turning them over. Season with salt and pepper
4
Arrange the soup in glasses garnished with one shrimp and coriander