Pea and tarragon creamy soup, sour cream, lemon zest, sesame filo paste chips, grana padano shavings
IngredientsRecipe for 12 Tapas
- Salt and pepper
- Olive oil
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.
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.
Fill your bowls with the cold soup, add a spoon of cold cream and a triange. Garnish with cheese shavings and peas young sprouts.
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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