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Green Pea Soup with Curry Mayonnaise

Super easy and fast soup that can easily be used as a starter. Double the portion and you get an equally delicious main course. To make it be extra nice, then add a splash of champagne just before serving and preferably while the soup is standing in front of the guests, so they can see the sparkling bubbles.
The cream can easily be replaced with skimmed milk, both in soup and mayo.

GREEN PEA SOUP WITH CURRY MAYONNAISE
2 SERVINGS AS A STARTER

SOUP:
250 G FROZEN PEAS
1/2 TBSP. VEGETABLE STOCK IN POWDER FORM
1 SMALL ONIONS
1 GARLIC CLOVE
100 ML CREAM
SALT AND PEPPER
COOKED BACON
CHAMPAGNE OR SPARKLING WINE

Peel and finely chop onion and garlic. Fry them in a saucepan with a little butter until softened, but without taking colour.

Add the peas to the pot, along with the stock, cover with boiling water and simmer for 10 min.

Drain the liquid, but save it.

Blend the peas with the cream.

Add the saved liquid, salt and pepper to taste until the soup has the desired consistency.

Serve with bacon, curry mayo and a splash of champagne.

CURRY MAYO:
50 G MAYONNAISE
½ TSP. CURRY
½ TSP. DIJON MUSTARD
LITTLE CREAM TO LOOSEN THE MAYO

Mix all the ingredients and loosen the mayonnaise with a little cream until it’s smooth and soft.

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