🍲 Creamy Pea-Mint Soup with Crispy Rice-Sesame Balls

Name: Creamy Pea-Mint Soup with Crispy Rice-Sesame Balls
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g rice-fit (natural rice 8 minutes); Iodized salt (with fluoride); 1 shallot; 1 garlic clove; 4 tbsp olive oil; 600 g frozen peas; 400 ml vegetable broth; 4 sprigs mint; 150 g cooking cream; pepper; 1 tbsp lemon juice; 1 egg; 2 tbsp spelt wholemeal flour (20 g); 2 tbsp fine oat flakes (20 g); 3 tbsp sesame (40 g); paprika powder

490 kcal · 30 min · 4 servings

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Ingredients

150 g rice-fit (natural rice 8 minutes)
Iodized salt (with fluoride)
1 shallot
1 garlic clove
4 tbsp olive oil
600 g frozen peas
400 ml vegetable broth
4 sprigs mint
150 g cooking cream
pepper
1 tbsp lemon juice
1 egg
2 tbsp spelt wholemeal flour (20 g)
2 tbsp fine oat flakes (20 g)
3 tbsp sesame (40 g)
paprika powder

Instructions

1. Bring 300 milliliters of water with a pinch of salt to a boil in a pot.
2. Add the natural rice and stir once.
3. Simmer the rice on low heat in the covered pot for 8 to 10 minutes until the water is absorbed.
4. Loosen the rice in the pot briefly.
5. Let the rice rest for a few minutes on the turned-off stove burner.
6. Let the rice cool down completely for 10 minutes.
7. Peel the shallot and garlic and chop them finely.
8. Heat 1 tablespoon of oil in a pot.
9. Sauté the shallot and garlic for 3 minutes over medium heat.
10. Remove half of the shallot mixture from the pot and set it aside.
11. Add the peas to the pot and sauté them for another 3 minutes.
12. Pour in the vegetable broth and let the soup simmer for about 5 minutes.
13. Wash the mint and shake it dry.
14. Tear the mint into small pieces.
15. Add the cream and half of the mint to the soup.
16. Puree the soup finely with a hand blender.
17. Season the pea soup with salt, pepper, and lemon juice.
18. Mix the cooled rice, the set-aside shallot-garlic mixture, the egg, the flour, the oat flakes, and 1 tablespoon of sesame seeds.
19. Work the ingredients into a moldable mass.
20. Season the mass with salt, pepper, and paprika powder.
21. Form 12 balls from the mass using moist hands.
22. Heat the remaining oil in a frying pan.
23. Fry the balls for 5 to 7 minutes over medium heat, turning them until golden brown on both sides.
24. Reheat the soup.
25. Fill the soup into four bowls.
26. Place the rice-sesame balls into the bowls.
27. Sprinkle the soup with the remaining mint and leftover sesame seeds.

Nutrition per serving

kcal: 490
Protein: 20 g · Fett/Fat: 20 g · Carbs: 58 g