Peas and coriander soup with mango topping

Fruity, colorful and cooked quick - our pea soup is a prime example of that simple can also be refined.

Ingredients for 4 servings
• 60 g onions
• 70 g potatoes
• 20 g butter
• 300 ml milk
• 200 ml vegetable stock
• 25g coriander leaves
• 250 g TK peas
• 100ml whipping cream
• Salt, Pepper
• 150 g vine tomatoes
• 150 g mango pulp
• 1 bio lime
• 3 stalks fresh coriander

Time: 30 min

Preparation

1. 60 g onions, finely dice. Peel 70 g potatoes and finely chop. Melt 20g butter in a pan, onions over medium heat for 2-3 minutes fry until soft. Add the potatoes and continue cooking for 2 minutes. Fill with 300 ml milk and 200 ml vegetable stock, cover and cook over low heat 15 minutes until the potatoes are tender. Pluck leaves of 25g coriander leaves and blanch with 250 g frozen peas in boiling salted water, pour into a colander and drain. 50 g peas aside. Give coriander, remaining peas and 100 ml whipped cream in the hot soup, bring to a boil and mash finely with the cutter bar. Season with salt and pepper. Keep the soup hot.

2. 150 g vine tomatoes the stalk cut out a wedge. Tomatoes into quarters, remove seeds and finely chop. 150 g mango pulp, cut, peel and finely chop the stone. Mix remaining peas, tomatoes and mango in a bowl. Rinse 1 organic lime hot, rub the peel finely and squeeze the juice of one half. Lime zest and juice Stir, season with 1 pinch of salt and pepper. Leaves of 3 stems plucking coriander leaves and finely chop. Coriander mix with the tomatoes and mango topping.

3. Serve soup in bowls with a little pre-warmed tomato, mango topping and at will with coriander.

Additional tips for preparation
We recommend to exotic pea soup a fruity Silvaner.

Nutritional information per serving: 266 kcal
• 9 g protein
• 15 g fat
• 22 g carbohydrates