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Walnut-mint Pesto Ensnared Pea and Almond Cream Soup (Juliane Ziegler)
The perfect walnut-mint pesto ensnared pea and almond cream soup (juliane ziegler) recipe with a picture and simple step-by-step instructions.
For the soup
- 2 Pc. Onions
- 3 tbsp Olive oil
- 630 ml Water
- 300 g Green frozen peas
- 60 g Almond butter white
- Salt and pepper
For the pesto
- 40 g Parsley
- 120 g Walnut kernels
- 100 ml Walnut oil
- 2 tbsp Lemon juice
- 1 tsp Salt
- Pepper
- Chop the onions and sauté them in olive oil in a saucepan for 3 minutes. Add water and peas and cook for about 12 minutes. Then puree everything and fold in the almond butter. Depending on your taste, add a little more water and season with 1 level teaspoon salt and pepper.
- For the pesto, roast the walnuts in a pan without fat for about 3 minutes. Now puree in a blender with all the other ingredients for the pesto. Now all you have to do is add the pesto to the soup.
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