Pea Soup with Hake and Chopped Egg
A fresh pea soup featuring hake fillet and chopped hard‑boiled egg, a recipe from the vegetable soup category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g peas
- 2 tbsp finely chopped shallots
- 1 tbsp butter
- Salt
- white pepper
- 3 tbsp Lemon juice
- 200 g heavy cream
- 400 ml Vegetable broth
- 2 sprigs Mint
- 1 hard‑boiled egg
- 1 tbsp ground almonds (peeled)
- 200 g hake fillet (sushi quality)
Instructions
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1.
Slice the hake fillet into very thin pieces and marinate with a splash of lemon juice. Pull mint leaves from stems, set aside four for garnish, chop the rest. Sauté shallots in butter until translucent, add peas, pour in broth and cream, simmer about 5 minutes. Blend with a hand blender, strain through a sieve, season with salt, pepper and remaining lemon juice.
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2.
Peel the egg, finely chop whites and yolks separately; mix yolk with almonds. Ladle soup into bowls, sprinkle with egg whites, yolk mixture and chopped mint. Pat hake slices dry, roll each slice, place 1–2 slices in each bowl of soup. Garnish with mint leaves and serve.
