Green pea soup with mushroom chips
- 1,5 liters of vegetable stock
- 600 g green peas
- 2-3 tablespoons rice cream
- 1 onion
- salt and pepper
- broccoli sprouts
For mushroom chips:
- 6 pieces of Portobello mushroom
- Provence spice mix
- olive oil
To make the mushroom crisps, slice the portobello mushrooms thinly and marinate in a mixture of salt, pepper, herbs and olive oil. Arrange the mushroom slices on a baking sheet and brush lightly with the marinade. Cook at
180°C until crisp (20–25 minutes).
Steam the green peas in a little water, season with salt and pepper and add the whole onion. Pour over a third of the vegetable stock and simmer until soft. Remove the onion, purée with a hand blender, then strain to remove the
skins. Add the cream, bring to the boil and pour in the remaining stock.
Serve topped with the broccoli sprouts and mushroom crisps.