Pea cream soup with puff pastry grissini

Name: Pea cream soup with puff pastry grissini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 rectangular slices of deep-frozen puff pastry (75 g each); 150 g Potatoes; 2 Shallots; 20 g Butter or margarine; 300 g frozen; 7-10 Tbsp Peas; 1/2 l Vegetable broth (instant); 150 g Whipped cream; 1 Egg Yolk; 2 TABLESPOONS Milk; 2 TABLESPOONS Sesame seeds; 100 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chervil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 rectangular slices of deep-frozen puff pastry (75 g each)
150 g Potatoes
2 Shallots
20 g Butter or margarine
300 g frozen
7-10 Tbsp Peas
1/2 l Vegetable broth (instant)
150 g Whipped cream
1 Egg Yolk
2 TABLESPOONS Milk
2 TABLESPOONS Sesame seeds
100 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chervil

Directions

1
Place the puff pastry slices next to each other on the work surface and let them thaw. Peel, wash and dice the potatoes. Peel and finely dice shallots. Heat the fat in a saucepan.
2
Sweat potato cubes, shallots and frozen peas (keep about 50 g) while stirring. Add stock and cream and simmer for about 20 minutes in a closed pot.
3
Whisk the egg yolk and milk, spread the puff pastry slices with it and sprinkle with sesame seeds. Cut slices lengthwise into 8 thin strips. Twist two strips into each other. Place the pastry on a baking tray lined with baking paper.
4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 12 minutes until golden brown. Clean, wash and chop the sugar snap peas. Puree the soup with the cutting stick. Season with salt and pepper.
5
Add sugar snap peas and remaining peas to the soup and cook for 6-8 minutes. Spread the soup on soup bowls and decorate with chervil as desired. Add Grissini.