John Myers
Pea Mint Soup with Cabanossi and Salmon
The perfect pea mint soup with cabanossi and salmon recipe with a picture and simple step-by-step instructions.
- 2 Onions
- 500 g Frozen peas
- Sugar
- 500 ml Vegetable broth
- 250 ml Cream
- 2 size Cabanossi
- Mint fresh
- Raisins
- 150 g Smoked salmon
- Salt pepper
- Olive oil
- Curry
- Processed cheese
- Parmesan cheese
- Dice the onions and sauté them in olive oil, then add the peas with a little sugar and let them stew. Approx. 5-10 min.
- Pour half a liter of stock and a mug of cream. Cut the cabanossi into slices and add to the soup with the mint. Let everything simmer together for about 25-30 minutes. A little tip: if you don’t have mint, you can also take tea, a bag is enough. But only temporary solution, there is nothing like fresh mint. 🙂
- Pick out the Cabanossi slices and puree the soup Take the raisins and salmon into the soup. Put it back on the stove and let it simmer low. Season with salt, curry and pepper. Leave on the stove for approx. 10 minutes. If the soup is too thin, it can be thickened a little with starch. Finished! >> I added a spoonful of processed cheese and grated Parmesan. Delicious.
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