Pea and Potato Bisque with Vitelotte Chips
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 ½ cups starchy potatoes (finely diced)
- 4 Tbsps olive oil
- ⅔ cup floury potatoes (finely diced)
- 1 parsley (finely diced)
- 1 onion (finely diced)
- 2 Tbsps butter
- 2 ⅔ cups peas fresh or frozen (thawed if frozen)
- 4 cups vegetable stock
- 1 Avocado
- lemon juice
- ⅞ cup cream
- 1 handful cilantro (half roughly chopped)
- coarse Himalayan salt
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Coat the sliced purple potatoes with 2 tbsp oil, season with salt and ground black pepper and lay on a baking tray. Bake in the oven for around 15 minutes until crispy.
3.
Fry the diced potatoes, parsley root and onion together in hot butter until translucent. Stir in the peas, deglaze with the stock and bring to the boil. Cover and simmer for around 10 minutes until soft.
4.
Cut the avocado into wedges and drizzle immediately with lemon juice.
5.
Add the cream and chopped coriander to the soup and blend to a fine purée using a stick blender. To achieve the desired consistency, add a little extra stock or reduce slightly. Season to taste with salt, ground black pepper and lemon juice.
6.
Divide the soup between bowls. Drizzle over the remaining oil, garnish each bowl with 2 crisps, avocado wedges, coriander and Himalaya salt, and serve.
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