The easiest way to prepare this soup is with the soup machine.
Put a bag of frozen peas with a chopped onion and chopped
garlic cloves in the machine. Add bay leaf powder, savory,
pepper and salt. Finally, add a whole bunch of winter purslane,
but save a few pretty leaves for each plate.
Add vegetable stock, or water with a stock cube and set the
machine to the 'finely blended soup' setting. You can also put
the same ingredients in an ordinary soup kettle, make soup
and then put the hand blender in.
Judge the result of soup preparation yourself.
You can choose to pour the soup through a sieve, because in
this recipe we do not want a thick, but a velvety soup without
vegetable fibres.
In the soup plate: a mirror of soup, with an island of cream on
top. Place a few purslane leaves on the island and finish the
plate with a few drops of cream. You can also, according to
your own creativity, add some steamed peas, croutons and
crispy fried bacon or serve separately.
pea soup with purslane
bay leaf powder
vegetable stock
cream
purslane
pepper & salt
taste and tradition
the fiery passion
The easiest way to prepare this soup is with the
soup machine.
Put a bag of frozen peas with a chopped onion
and chopped garlic cloves in the machine. Add
bay leaf powder, savory, pepper and salt.
Finally, add a whole bunch of winter purslane,
but save a few pretty leaves for each plate.
Add vegetable stock, or water with a stock
cube and set the machine to the 'finely blended
soup' setting. You can also put the same
ingredients in an ordinary soup kettle, make
soup and then put the hand blender in.
Judge the result of soup preparation yourself.
You can choose to pour the soup through a
sieve, because in this recipe we do not want a
thick, but a velvety soup without vegetable
fibres.
In the soup plate: a mirror of soup, with an
island of cream on top. Place a few purslane
leaves on the island and finish the plate with a
few drops of cream. You can also, according to
your own creativity, add some steamed peas,
croutons and crispy fried bacon or serve
separately.
pea soup
with purslane
bay leaf powder
vegetable stock
cream
purslane
pepper & salt
taste and tradition
the fiery passion
