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🍽️ Creamy Pea Soup with Crispy Crayfish

347 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 100 g floury potatoes
• 2 tbsp sunflower oil
• 500 g fresh peas (shelled)
• 750 ml vegetable broth
• 150 ml whipping cream (min. 30% fat content)
• salt
• pepper (from the mill)
• 200 g crayfish (ready for cooking)
• 2 tsp butter
• 20 g fresh dill

Instructions

1. 1. Peel the shallots and chop them finely.
2. 2. Wash the potatoes, peel them, and cut them into small cubes.
3. 3. Heat the oil in a pot.
4. 4. Sauté the shallots in the hot oil until translucent.
5. 5. Add the potato cubes and the peas to the pot.
6. 6. Sauté the ingredients briefly.
7. 7. Deglaze everything with the vegetable broth.
8. 8. Let the soup simmer covered for about 25 minutes.
9. 9. Take out a few whole peas from the soup and set them aside.
10. 10. Puree the rest of the soup until creamy.
11. 11. Stir the cream into the pureed soup.
12. 12. Add the reserved peas back into the soup.
13. 13. Season the soup to taste with salt and pepper.
14. 14. Wash the crayfish and pat them dry.
15. 15. Fry the crayfish in the butter for 4 to 5 minutes until crispy and brown.
16. 16. Wash the dill and pick off some fine tips.
17. 17. Fill the finished soup into four soup bowls.
18. 18. Place the fried crayfish and the dill tips into the bowls.
19. 19. Garnish the bowls with a dill sprig and serve the soup.

Nutrition per serving

• kcal: 347
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 23 g