Green pea soup with mushroom chips

ChefGomba zoldborsokremleves gombachips

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.