Servings:
4
Prep time:
10
Cooking time:
35
INGREDIENTS
- - 1 liter of vegetable soup
- - 650 g of peas
- - 3 tablespoons of rice flour
- - 1 onion
- - 1 leek
- - 75 g of soy sprouts
- - 3 tablespoons extra virgin olive oil
- - 1 tablespoon of mint
- - 1 tablespoon grated Parmesan cheese
- - pepper
- - salt
INSTRUCTIONS
- Wash, dry and finely chop the onion and leek and place in a large pot, add the peas.
- Dissolve the flour in a ladle of hot broth
- Add the hot broth and the flour dissolved, cover and cook for about 25 minutes
- Move everything to a blender, put it back on the heat and add the bean sprouts. Season with salt and pepper. If you want a thicker cream, you can add a tablespoon of rice flour dissolved in half a glass of warm water
- Serve the soup perfuming with the mint leaves and the grated Parmesan cheese and a dribble of oil on the plate
