"Last-minute“ pea soup
December 31st, 2017 | starter
Outside I hear the first firecrackers, 2017’s grand finale approaches. If you want to conjure up a quick midnight soup, here comes another idea for a rapid recipe. No, actually not a recipe, but rather a “free-style” instructions with ingredients you certainly have at hands.
I usually sauté chopped shallots in butter, just as you prefer it, together with or without chopped smoked bacon or ham (smoked, air-dried or boiled). I add frozen peas and fill up (ideally with home-made) chicken stock (maybe out of the glass or instant broth as well). Simmer for two minutes, add salt and pepper from the mill – and then comes the blender for use.
From here you can refine the pea soup in different directions: you can add, as pictured, shrimps fried in olive oil with garlic and thyme. Also mini sausages, crispy fried Chorizo or a little crème fraîche fit well. We also very much like fresh mint leaves mashed with the peas. Grated goat cheese or croutons are always a perfect topping. And a few drops of pumpkin seed oil are also a nice addition.
Let the imagination run free and try out what you find in your fridge! Tell me how your „last-minute“ pea soup has evolved!
PS This pea soup is also a prima kick-off for a multi-course menu, especially when arranged in a small preserving jar.
Leave me a message
Wanderlust to Scandinavia
If there are Scandinavian cinnamon buns at home, then I know our daughter is going on vacation to the far north of Europe, or she has just returned. Yesterday it was time again: incredibly seductive scent of cinnamon and cardamom moved through the house. And in fact: in two weeks she’ll start. Sweden, Norway, Finland.read more
Who’s at the Captain’s Table?
In July our first “Captain’s Dinner Live” will take place in cooperation with the FrischeParadies Hamburg! Five courses, accompanying wines – Do you fancy oysters, lobsters, Labskaus and a nice chat? Sign up and get one of 30 seats!read more
Strawberries, yoghurt, basil – the perfect cake
At our home, our daughter is the backing-expert. I also bake well, but I prefer the hearty things. For our daughter baking means to relax, to come down, you could almost say: “to chill”. At the age of 14, she baked this fantastic strawberry yoghurt cream cake with basil for her brother’s birthday. Respect!read more