Pea cream soup with wasabi nuts

Name: Pea cream soup with wasabi nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar (250 g) Spring onions; 300 g mainly waxy potatoes, 1 tablespoon of oil; 500 g frozen peas; 1 TABLESPOON Vegetable broth (instant); 6 discs Bacon; 4 discs Toast; 7 Stem(s) fresh mint; 7-10 Tbsp salt, pepper; 50 g Wasabi nuts

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar (250 g) Spring onions
300 g mainly waxy potatoes, 1 tablespoon of oil
500 g frozen peas
1 TABLESPOON Vegetable broth (instant)
6 discs Bacon
4 discs Toast
7 Stem(s) fresh mint
7-10 Tbsp salt, pepper
50 g Wasabi nuts

Directions

1
Clean and wash the spring onions and cut them into large pieces. Peel, wash and chop the potatoes. Heat 1 tablespoon of oil in a large pot. Brown onions and potatoes in it. Add frozen peas and 1.2 l water, bring to the boil.
2
Stir in broth. Cover and simmer for about 15 minutes.
3
Fry the bacon in a pan without fat until crispy and remove. Roast toast in hot bacon fat while turning golden brown. Place 3 bacon slices between 2 toast slices and cut the toast diagonally in half.
4
Wash the mint and pluck the leaves. Add to the soup, puree with a hand blender. Season to taste with salt and pepper. Roughly chop the wasabi nuts. Serve soup with toast and nuts.