Young pea soup

Ingredients

• 500 gPea
• 50 gButter
• 32 gFlour
• 1000 mlBroth
• 6 gSalt
• 10 gParsley
• 120 gWhite bread

Instructions

1. 1

   Preparation

   • Shell the peas from the pods and check them briefly for blemishes.
   • Cut the white bread into cubes and finely chop the parsley.
2. 2

   Cook the soup

   • Melt the butter in a pot over medium heat. Add the peas and gently sweat for a few minutes without browning.
   • Sprinkle the flour (about 1 tbsp per portion; here 4 tbsp) over the peas and briefly toast so the flour remains pale.
   • Pour in the stock (or water), bring to a boil and simmer for 10–15 minutes until peas are tender.
   • Season with salt and stir in chopped parsley before serving. For a smoother texture, purée part or all of the soup.
3. 3

   Toast bread and serve

   • Toast the bread cubes in a pan with 10 g butter until golden or bake until crisp in the oven.
   • Ladle the soup into bowls, sprinkle with chopped parsley and top with the toasted bread.