Yellow pea soup with garlic croutons
DIFFICULTY
easy
easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
4
- 250 g peeled, dried, yellow peas
- 1 1/2 l Vegetable broth (instant)
- 1/2 TEASPOON dried marjoram
- 300 g Carrots
- 200 g Spring onions
- 1 - 2 Garlic cloves
- 4 discs Wholemeal toast bread
- 60 g Butter or margarine
- 150 g Crème-fraîche
- 7-10 Tbsp Salt
- 7-10 Tbsp Curry
- 2-3 TABLESPOONS Lemon juice
- 7-10 Tbsp fresh marjoram for
- 7-10 Tbsp Garnish
Directions
- 1
Bring peas, stock and marjoram to the boil, skim and simmer covered for about 1 hour. Meanwhile clean and wash the carrots and spring onions and cut them diagonally into thin slices. Peel garlic and press it through a garlic press.
- 2
Dice the toast. Mash peas in the stock. Heat 20 g fat in a pot, sauté carrots and spring onions in it and deglaze with the soup. Bring to the boil and cook the vegetables for about 5 minutes.
- 3
Stir in crème-fraîche and season the soup with salt, curry and lemon juice. Heat the remaining fat in a pan and roast the toast cubes in it until golden brown. Finally stir in the garlic.
- 4
Serve the soup with croutons in deep plates. Garnish as desired with fresh marjoram.
More Delicious Recipes
