A lovely light and homemade pea soup with crayfish and a few drops of delicious olive oil. A flavorful tasty entree.
When you serve a multi-course dinner, as I've done with this Christmas menu that I'm blogging it's important that the dishes have a lot of flavor, but don't make you to full to soon. Otherwise you may not pass course 3. These fresh pea soup is nice and airy, with a great flavor and the crayfish add a delicious bite to it. The peppery olive oil makes this soup complete.
Because...
- you blend the whole peas and sift them afterwards you get a green thin soup, which stays light.
- you use homemade vegetable broth, you probably should add some salt and pepper at taste. When you use store-bought stock, an extra addition of salt and pepper is most of the times not necessary.
- you don't cook the crayfish along with the soup, it's also very suitable for vegetarian guests. You can add some cream for a delightful accent.
Recipe Pea soup with crayfish
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Pea soup with crayfish
Equipment
Ingredients
- 1 shallot
- 1 tablespoon butter
- 400 grams peas
- 1 liter vegetable stock
- 4 tablespoons crayfish cooked
- olive oil extra vierge
Ingredients you need per step are listed below the step in Italic
Instructions
- Chop the shallot fine.
- Melt the butter over low heat in a saucepan and add the shallot.
- Fruit onion until it’s glazed(about 3 minutes).
- Pour in the broth and bring to a boil.
- Reduce heat to low and add the peas to the soup.
- Allow to simmer for 25 minutes until the peas are tender.
- Puree the soup with a blender and sieve.
- Heat the soup until it’s hot.
- Pour the soup into the bowl and add a teaspoon of crayfish.
- Add some drops of olive oil.
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