Gourmet Pea Bisque
ready in 45 min.
1 serving contains
|Saturated Fat Acids||12.42 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
For the soup: Heat the butter in a saucepan and sweat the leek until tender. Add the peas and vegetable stock and simmer for 15 minutes.
Puree until smooth (keeping back a few peas if desired), pass through a sieve, and pour back into the pan. Stir in the cream (return the whole peas to the pan), season with sugar, salt, and pepper and reheat.
For the croutons: Cut the crusts off the bread, cut into cubes and fry in butter on all sides. To serve, ladle into bowls, sprinkle with croutons and place a few blobs of crème fraiche in each bowl. Serve garnished with mint.