Pea Matcha Soup

superfood: erbsen-matcha-suppe | pea matcha soup (vegan)

Pea Matcha Soup

superfood: erbsen-matcha-suppe | pea matcha soup (vegan)

Recipes for 4 persons:

2 shallots
1 garlic clove
1 branch thyme
3 tbsp. olive oil
800 g frozen peas
1 tbsp. sugar
4 tbsp. white wine
500 ml vegetable stock
100 g margarine, cold
100 ml soy cream
2 level tbsp. matcha tea
mint leaves for decoration
pepper from the grinder

Chop the shallots and the garlic into little pieces and glaze them together with the thyme branch in the olive oil. Put four tablespoons of peas aside to be the insert later. The rest of the peas go into the pan with the shallots and garlic. Season with some salt and the sugar. Deglaze with the white wine and let it reduce a little. Then pour in the vegetable stock.

Let it simmer for about 10 minutes until the peas are soft. Take out the thyme and purée everything very well. Stir in the margarine, season with salt and pepper. Blanch the rest of the peas in salted water for about three to five minutes and refresh them in ice-cold water.

Mix the soy cream with the matcha tea until its fluffy and then put it in the soup and mix well. Season with salt and pepper.

Put some peas onto the plate and fill in the soup. Garnish with some mint leaves.

Enjoy!Bon appétit!

superfood: erbsen-matcha-suppe | pea matcha soup (vegan)

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