Pea and tarragon creamy soup, sour cream, lemon zest, sesame filo paste chips, grana padano shavings



Recipe for 12 Tapas


750 Ml
Frozen green peas
750 Ml
Vegetable stock
4 Sprig(s)


1 Unit(s)
Brick sheets
2 Tbsp
Sesame seeds
150 Gr
Clarified butter

Sour cream

225 Gr
Sour cream
1 Unit(s)
Lemon juice


12 Chips
Grana padano
4 Unit(s)
Pea sprouts
  • Salt and pepper
  • Olive oil
Pea and tarragon creamy soup, sour cream, lemon zest, sesame filo paste chips, Grana Padano shavings

Preparation time: 30 min

Preheat your Oven at 400 °F

  • Pea soup

    Bring to boil the vegetables broth in a pot. When boiling pour the peas in and cook for 8 minutes.

    Strain and let cool down aside for few minutes; then blend in a blender. Add the tarragon, salt, pepper and a dash of olive oil.

    Keep aside in the fridge.


  • Chips

    Brush some butter on the filo paste sheets. Sprinkle some sesame seeds on half of the sheet.

    Fold the sheet in two.

    Brush again with butter and add sesame seeds.

    Slice in a triangle shape.

    On a baking tray covered with baking paper, add the triangles and bake for 4 minutes in the oven.

    Remove from oven and keep aside in a dry area.

  • Sour cream

    In a bowl, mix the sour cream with lemon juice and season with salt and pepper. Keep aside in the fridge.


  • Plating

    Fill your bowls with the cold soup, add a spoon of cold cream and a triange. Garnish with cheese shavings and peas young sprouts.

Official partners

Make sure your peas are cool before mixing them into soup to keep the bright green color.

You can replace your Grana Padano cheese by some Parmiggiano cheese or another hard paste cheese.

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