Pea soup with chicken-apricot skewer

Name: Pea soup with chicken-apricot skewer
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Vegetable onion (250 g); 250 g Parsley roots; 3 TABLESPOONS Olive oil; 1 l Chicken broth (instant); 250 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Chicken filet; 100 g dried soft apricots; 1 chili pepper; 3 Stem(s) Parsley; 7-10 Tbsp a few squirts of lime juice; 2-3 TABLESPOONS Sesame Oil; 4 Metal skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Vegetable onion (250 g)
250 g Parsley roots
3 TABLESPOONS Olive oil
1 l Chicken broth (instant)
250 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Chicken filet
100 g dried soft apricots
1 chili pepper
3 Stem(s) Parsley
7-10 Tbsp a few squirts of lime juice
2-3 TABLESPOONS Sesame Oil
4 Metal skewers

Directions

1
Peel and chop the onion and parsley roots. Heat 1 tablespoon of olive oil and sauté the cubes. Deglaze with broth, add peas, season with salt and pepper and simmer covered for about 15 minutes. In the meantime wash the chicken filet, dab dry and cut into cubes of about 3 cm. Alternate with apricots on skewers. Carve the chilli lengthwise, remove seeds, wash and chop. Heat 2 tablespoons of olive oil in a pan.
2
Fry the skewers for 5-7 minutes while turning. Add the chillies briefly to the cooking fat. In the meantime, wash parsley, shake dry and chop coarsely. Add to the soup and puree finely. Season to taste with salt, pepper and a few drops of lime juice. Fold in sesame oil. Arrange the soup in bowls, place a skewer on each