John Myers
Milk-based Pea Soup
The perfect milk-based pea soup recipe with a picture and simple step-by-step instructions.
- 250 g Sugar snap
- 100 g Peas
- 2 piece Potatoes, about 150 gr
- 1 small Carrot
- 600 ml Milk
- 1 el Lime zest
- 1 el Orange zest
- Salt and pepper
- Sugar
- 2 el Butter
- 2 el Flour
- 12 piece Shrimp peeled deveined
- Espelette pepper
- Butter
- Chives
- Knead the butter with the flour and place in the freezer. Rub a heaped tablespoon each of the lime and orange. Cut a few fine rolls from the chives.
- Peel the potatoes & carrots and cut into small pieces. Cut off the ends of the snow peas and then cut into bite-sized pieces. Now first cook the potatoes and carrots in a little salted water for 10 minutes. Then add the snow peas, after another 5 minutes add the peas. When the vegetables have a “bite”, drain and keep warm.
- In the meantime, bring the milk to the boil and stir in the ice-cold flour butter. Add the zest and vegetables. Season with salt & a little pepper and a pinch of sugar and simmer again for a good 10 minutes so that the flour taste evaporates. Add the vegetables and heat again.
- Meanwhile, pull up 4 prawns per skewer and fry them on both sides in a little butter and season with a little Espelette pepper.
- Put the soup in a soup cup and garnish with the prawn skewer and chives and now ….. enjoy your meal …..
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