Peas soup
Instructions
Browse the shallots and finely carved the four hearts.
Mince very thin and let them dry to medium flame in a pan with the butter and peas, stirring occasionally.
Add the hot broth and continue to cook over medium heat for about 10 minutes.
Wash the shrimp tails and cook steamed for 10 minutes.
Drained with the paddle with holes about one-third of peas, you will need to seal, and keep them apart.
Puree the rest in the mixer (you can also use an immersion Blender) and poured the cream in the saucepan.
Add the cream and heat again for a few minutes.
If necessary, add salt and pepper.
Spread on cream peas and shrimp tails, sprinkle with chives and serve immediately shredded piping hot.
Ingredients and dosing for 4 persons
- 200 g of peas shucked
- 200 g of shrimp tails
- 50 cl of vegetable broth
- 200 g of cooking cream
- 2 shallots
- Some wires of chives
- 20 g of butter
- Salt
- Black pepper