Fresh garden peas soup topped with a caraway crostini
September 18, 2015
Welcome the autumn with a soup blanketed by a craway crostini!
For this recipe you'll need:
900 grams of fresh garden peas
1 large red onion (also called spanish onion)
1/4 cup canola oil
1 large tomatoe
1 cup flat leaf parsely
1/4 cup of fresh mint
1 teaspoon of whole caraway seeds
1 teaspoon of mustard seeds
1 teaspoon of powdered turmeric (also known as curcuma)
1 teaspoon of curry powder mix
1/2 a teaspoon of ground black pepper
1 teaspoon of atlantic sea salt
Home made or store bought pastry
oven proof serving bowls
Sauté the onions, combine with the diced tomatoes, and all the dry spices, simmer for 5 minutes.
Add the fresh peas (you can use fresh frozen peas if garden fresh is unavilable), cover with water and cook up to a boil, then lower the heat and bring to a simmer for ten minutes, then incorporate the chopped fresh herbs, take off the heat, let cool and pureé using a blender stick or food processor, until it's nice and smooth. Adjust seasoing to taste. Serves 6.
Roll out your pastry (can be store bought) to a rectangular shape 40 centimeters by 45 centimeters, cut into 6 portions, make a couple of incisions on top each topper, use egg wash to adhere to the oven proof serving bowls.
Brush egg wash on each topper and garnish with the caraway seeds.
Place in a preheated oven set to 200 celcius for ten minutes or until golden.