Ingredients for 4 servings:
1 pck (400 g) Tk - peas
1 cucumber
1 onion
1 tbsp butter
1 tbsp flour
1 litre vegetable stock
200 g whipping cream or 400 ml whole milk
½ bunch chervil
Salt
pepper
a little lemon juice
Pepper
Preparation:
1. Defrost the peas. Peel the cucumber, halve, remove the seeds and chop roughly.
2. Peel and dice the onion. Heat the butter in a saucepan. Sweat the onion in it.
sweat in it. Dust with flour. Add the vegetable stock, stirring, and bring to the boil. Add the peas and cucumber. Simmer for 10 minutes.
3. In the meantime, whip the cream until semi-stiff or heat the milk and froth it. Pluck the chervil from the stalks.
4. Finely chop the leaves except for a few for garnish.
5. Puree the soup. Season to taste with salt, pepper and lemon juice. Stir in the chervil.
6. Divide the cream or milk evenly between the glasses. Add the soup. Garnish with chervil and pepper.
Preparation time approx. 30 minutes
Nutritional information Data per person (cream):
1416 kj/ 337 kcal
12 protein
22 carbohydrates
23 fat.
Nutritional information per person (milk):
1082 kj/ 257 kcal
14 protein
25 carbohydrates
12 fat
