|
|
| Line 1: |
Line 1: |
| '''Variables:'''
| |
|
| |
|
| - (yellow) Onion
| |
|
| |
| - Mint
| |
|
| |
| - Frozen peas
| |
|
| |
| - Big Leek
| |
|
| |
| - Stock soup (bouillon)
| |
|
| |
| - Crème fraîche
| |
|
| |
| - Salt and pepper
| |
|
| |
| - (stick) Blender
| |
|
| |
| - Big pan for soup
| |
|
| |
|
| |
| '''Execution:'''
| |
|
| |
| First of all: this cannot go wrong. But read the whole recipe before starting.<br>
| |
| I didn't state amounts, it's kind of up to you, but I think this will serve 2 to 4?
| |
|
| |
|
| |
| Take the peas out of the freezer.<br>
| |
| Cut a big (yellow) onion into pieces and gently heat them in the pan with some oil.<br>
| |
| Cut and wash the leek, add it to the pan, let it cook for a bit while heating water in a water boiler.<br>
| |
| Add a shitload of peas (like, half a bag of 'tuinerwten' from the Jumbo or even more). There should be more peas than the rest of the ingredients together.<br>
| |
|
| |
| Now it's time to add the water (if you don't have a boiler, add hot water). Don't add too much, the vegetables should be able to swim a bit, but they should not be completely under the water. Add the stock (1 or 2 blocks), a couple leaves of mint, and some salt and pepper. Remember, you can always add water, stock, mint, salt and pepper, but you cannot take out.<br>
| |
|
| |
| Let it cook on a low fire for about 20 minutes, while stirring it once in a while.<br>
| |
| Taste it, add more spices if needed. Judge if it needs more water and add it if so, and let it heat up again.
| |
| Turn off the fire and add a big spoon of crème fraîche (will make the soup thinner!)<br>
| |
| Take the blender and blend the whole thing.<br>
| |
|
| |
| Pour into bowls and put a leaf of mint on top.
| |
