Pea Soup with Prawns and Asparagus.

On dine chez Nanou
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Pea Soup with Prawns and Asparagus.
10
9
400
50

Description

This verdant soup is just right for ushering in spring—say, at an Easter brunch or Mother’s Day lunch. Frozen peas are a convenient alternative to the fresh variety (no blanching and peeling required). Sour cream lends a subtle tang to the soup. Blanched shaved asparagus, sautéed shrimp, and pan-fried croutons make delightful toppings, fresh dill and Espelette pepper are last-minute seasonings. If you have a mandoline or other adjustable-blade slicer, use it to shave the asparagus paper thin; otherwise a vegetable peeler works well, too.

Ingredients

  • 1 cube chicken bouillon
  • 600 grams frozen peas (or fresh)
  • 2 tablespoons sour cream
  • 4 asparagus (green)
  • 2 prawns (large)
  • 2 slices black bread
  • 2 tablespoons olive oil
  • fresh dill
  • Espelette Dukkah pepper

Directions

  1. 1In a medium saucepan, make chicken stock by boiling 1 lt water with the cube of chicken bouillon.
  2. 2Add the peas and cook for 15 minutes until tender.
  3. 3In a blender, beat the peas, gradually adding the broth until desired consistency. Add the cream and keep blending until smooth, for 5-6 minutes.
  4. 4Check the seasoning and set aside.
  5. 5Rinse the asparagus under cold water.
  6. 6Using a mandolin, slice them thinly lengthwise.
  7. 7In a pot of salted boiling water, cook the sliced ​​asparagus for 2 minutes.
  8. 8Drain and place them under cold water to stop the cooking process.
  9. 9Peel the prawns and remove the back vein.
  10. 10Prick prawn with toothpick so it does not curl up while cooking.
  11. 11Cut the bread into small cubes. Heat the olive oil in a frying pan, and brown the bread cubes in it.
  12. 12Add the prowns and brown them lightly, once cooked remove the skewers.
  13. 13To serve, pour the soup into bowls, place 2 sliced asparagus froming a cross, then top with a prawn in the center.
  14. 14Add the pea soup, croutons and dill. Finish wit a sprinkle of Espelette pepper.
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NutritionView more

400Calories
Sodium30%DV720mg
Fat26%DV17g
Protein33%DV17g
Carbs15%DV44g
Fiber64%DV16g

PER SERVING *

Calories400Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat3.5g18%
Trans Fat
Cholesterol15mg5%
Sodium720mg30%
Potassium600mg17%
Protein17g33%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate44g15%
Dietary Fiber16g64%
Sugars17g34%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.