Creamy Pea Soup with Tofu Croutons
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 large, starchy potato
- 2 Tbsps butter
- 200 grams frozen Peas
- 50 milliliters dry white wine
- 600 milliliters Vegetable broth
- 120 milliliters Whipped cream
- 1 tsp Horseradish (Freshly grated, from a jar)
- salt
- white peppers
- 1 Tbsp lemon juice
- 150 grams Tofu
- 4 Tbsps vegetable oil
- scallions (for garnish)
Preparation steps
1.
Thaw peas. Peel shallot and cut into cubes. Peel potato and cut into small pieces. Melt butter in a saucepan. Sauté shallot and potato, add the peas and cook briefly. Add the wine, pour in broth and half the cream, cover and simmer 15-20 minutes. Stir remaining cream with the horseradish. Puree the soup, then stir in the horseradish cream. Heat soup again and season with salt, pepper and lemon juice.
2.
Cut tofu into cubes and fry until golden brown in hot oil. Arrange tofu croutons on the soup and serve sprinkled with chopped chives.
