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Nana’s pea and mint soup with polenta slices

Refreshing mint in a warming soup!

Ingredients for 4 people:
1 onion
1 clove of garlic
2 teaspoons olive oil
600 ml vegetable stock
50 ml white wine
2 sprigs of thyme
50 g polenta
chilli flakes
150 ml of water
1 cup of cream (200 g)
600g peas (frozen or fresh)
2 ½ tsp Nana’s Tabouleh
freshly ground pepper
4 tablespoons of yogurt
2 tablespoons sliced almonds
4 mint leaves

1. Peel onions and garlic and cut into small cubes and sauté in 1 teaspoon of oil until soft. Pour in vegetable stock and white wine and simmer over medium heat for 5 minutes.
2. Chop thyme and mix with polenta and chilli flakes. Bring salted water to the boil, stir in polenta mixture with a whisk and bring to the boil. Cover and simmer over low heat for about 10 minutes. When still warm spread on a board and cut the cooled mixture into about 2 x 2 cm diamonds.
3. Add cream and peas to the vegetable broth and cook for another 5 minutes. Add 1 ½ teaspoons of Nana’s Tabouleh and puree. Heat remaining oil in a pan and slightly fry polenta diamonds. Season soup with salt and pepper to taste. Mix yogurt with 1 teaspoon of Nana’s Tabouleh. Toast almond slices in a fry pan. Ladle soup into bowls and decorate each serving with 1 tablespoon of yogurt, a mint leaf and almond flakes. Serve warm polenta diamonds together with the soup.
Tip: Polenta can be cut out with cookie cutters.