17
Soups
Minted pea soup
Gazpacho
Serves 6
500 g frozen peas
1 litre chicken stock
200 ml single cream
2 tsp sea salt
salt & pepper
Serves 4
2 thin slices bread
4 ripe tomatoes
1 cucumber
1 red pepper
2 small spring onions
1 tsp ground Espelette
pepper
salt and freshly-milled
pepper
Cook
Set aside ¾ of the stock and pour the peas and the rest of
Turn the selector to the
Allow
Soak the bread in a little water for approximately 10
Scald the tomatoes to make them easier to skin, cut them into
Peel
Place
Turn the selector to the
Check
Serve
To Next Page
Loading...
Need help?
General
