Pea-Mint Soup with Rice-Sesame Balls

Ingredients

• 150 g Reis-Fit (natur rice 8 minutes)
• iodized salt (with fluoride)
• 1 Shallot
• 1 Garlic clove
• 4 tbsp olive oil
• 600 g frozen peas
• 400 ml Vegetable broth
• 4 sprigs Mint
• 150 g cooking cream
• Pepper
• 1 tbsp Lemon Juice
• 1 egg
• 2 tbsp spelt whole-grain flour (20 g)
• 2 tbsp fine oatmeal (20 g)
• 3 tbsp sesame seeds (40 g)
• paprika powder

Instructions

1. 1.

   Bring 300 ml water with about ¼ tsp salt to a boil. Add the Reis-Fit natural rice and stir once. Simmer on low heat in a covered pot for 8–10 minutes until the rice has absorbed the liquid. Then fluff the rice in the pot, let it sit on the turned-off stove for a few more minutes, and cool for 10 minutes.

2. 2.

   Meanwhile peel and finely chop the shallot and garlic. Heat 1 tbsp oil in a pot, sauté both for 3 minutes over medium heat. Remove half of the shallot mixture and set aside. Add peas to the pot and simmer for another 3 minutes. Pour in vegetable broth and let it boil for about 5 minutes. In the meantime wash mint, shake dry, and tear into small pieces.

3. 3.

   Add cream and half the mint to the pot and puree the soup with an immersion blender until smooth. Season the pea soup with salt, pepper, and lemon juice.

4. 4.

   Combine cooked rice, reserved shallot-garlic mixture, egg, flour, oatmeal, and 1 tbsp sesame seeds; knead into a pliable dough. Season the dough with salt, pepper, and paprika powder. Shape the dough into 12 balls using damp hands.

5. 5.

   Heat the remaining oil in a pan and fry the balls for 5–7 minutes over medium heat until golden brown on both sides. Reheat the soup, divide it into four bowls, add the rice-sesame balls, and sprinkle with leftover mint and sesame seeds.