back to cookbook
Pea Soup with Crayfish
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 3 shallots
- 100 grams starchy potatoes
- 2 Tbsps sunflower oil
- 500 grams fresh Peas (removed from pods)
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 200 grams crayfish (ready to cook)
- 2 tsps butter
- 20 grams fresh Dill
back to cookbook
print shopping list
Preparation steps
1.
Peel the shallots and chop finely. Peel the potatoes and cut into small cubes. Heat the oil in a saucepan and sauté the shallots until soft. Add the potatoes and the peas, briefly sauté and pour in the vegetable stock. Cover and cook for about 25 minutes. Then take out a few peas, puree the rest, add the cream, return the whole peas and season with salt and pepper.
2.
Rinse the crayfish and pat dry. cook until crispy brown in the butter for 4-5 minutes. Rinse the dill and pluck a few sprigs.
3.
Ladle the soup into four soup bowls, add the crayfish and dill and serve garnished with a sprig of dill.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week