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🍽️ Creamy Pea Soup with Crispy Cheese Sticks

535 kcal · 30 min · 4 servings

Ingredients

• 200 g puff pastry (frozen)
• 1 shallot
• 1 clove garlic
• 20 g butter
• 450 g peas (frozen)
• 700 ml vegetable broth
• 150 g floury potatoes
• 30 g soft butter
• 100 g grated cheese (e.g. Emmental)
• salt
• pepper (from the mill)
• 2 tbsp whipping cream (at least 30% fat content)
• fresh herbs (for garnish)

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Preheat the oven to 200 degrees Celsius with top and bottom heat.
3. 3. Peel the shallot and the garlic clove.
4. 4. Chop the vegetables finely.
5. 5. Melt the butter in a pot.
6. 6. Sauté the chopped vegetables in the hot butter.
7. 7. Add the peas to the vegetables.
8. 8. Deglaze the mixture with the broth.
9. 9. Bring the soup to a boil.
10. 10. Peel the potatoes.
11. 11. Grate the potatoes finely.
12. 12. Add the grated potatoes to the soup.
13. 13. Let the soup simmer for about 15 minutes.
14. 14. Roll out the puff pastry thinly.
15. 15. Cut the dough into strips measuring 1x12 cm.
16. 16. Place the strips on a baking sheet lined with baking paper.
17. 17. Brush the strips with a little butter.
18. 18. Sprinkle the strips with cheese.
19. 19. Bake the cheese sticks in the preheated oven for approx. 15 minutes.
20. 20. Puree the soup with a hand blender.
21. 21. Season the soup with salt and pepper.
22. 22. Fill the soup into pre-warmed bowls.
23. 23. Garnish the soup with a dollop of cream.
24. 24. Add a few peas as decoration.
25. 25. Sprinkle the soup with fresh herbs.
26. 26. Serve the soup together with the cheese sticks.

Nutrition per serving

• kcal: 535
• Protein: 18 g · Fett/Fat: 36 g · Carbs: 36 g