Pea salad table velvet soup

Name: Pea salad table velvet soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 2 Carrots; 1 TABLESPOON Oil; 300 g peeled dried green peas; 2 l clear broth (instant); 2 TEASPOONS Horseradish (from the jar); 4 discs (approx. 60 g) smoked turkey breast; 2 stem(s) flat leaf parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Light cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
2 Carrots
1 TABLESPOON Oil
300 g peeled dried green peas
2 l clear broth (instant)
2 TEASPOONS Horseradish (from the jar)
4 discs (approx. 60 g) smoked turkey breast
2 stem(s) flat leaf parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Light cream

Directions

1
Onions peel and cut into pieces. Clean and peel the carrots. Cut 1 carrot into pieces. Heat oil in a pot. Add onions, diced carrots and peas and fry briefly. Pour in broth. Soup covered simmer for about 1 1/4 hours.
2
After about 1 hour add the whole carrot and cook it. As soon as the peas are soft and crumble, remove the whole carrot from the soup and cut into small cubes. Add horseradish to the soup and puree it with a hand blender. Cut the turkey breast into thin strips. Wash the parsley, dab dry and cut the leaves into strips. Bring the soup to the boil, season with salt and pepper and fill into 4 bowls. Put 1 teaspoon of crème légère on each soup and decorate with carrot cubes, turkey strips and parsley