Erbsensuppe No.1 (Modern Pea Soup)
chicken, soups, vegetables
400 gm fresh green peas or frozen peas
400 ml chicken fond
4 spring onions
1 tablespoon butter
1 teaspoon curry powder
1 tablespoon wholemeal flour
150 gm creme fraiche
1 salt
1 black pepper freshly ground
3 fresh borage leaves or 1/3 more
1/2 bunch parsley
Wash and skin the spring onions, cut off the dry part of the green. Cut the onion and its green into thin rings. Melt the butter and sweat the onions therein. Dust the onions with flour and curry powder. Add 1/2 of the chicken fond. Add 3/4 of the peas. Bring to a boil. Remove from heat and press through a sieve.
Add the remaining chicken fond and peas. Add 2/3 of the creme fraiche, season with salt and pepper.
Serve with finely cut borage leaves and 1 tablespoon of creme fraiche per serving (the remaining 1/3 of creme fraiche).
From: "Das neue Grundkochbuch fr die vielseitige Kche"
Posted by Anne Caldas in March 1997
From: Anne Caldas Date: 12 Mar 97 National Cooking Echo Ä
Yield: 1 recipe