Cold pea soup with buffalo mozzarella Recipe


Bring 175 ml chicken stock to the  boil and add 200 g frozen peas. Cool, add a tsp tarragon leaves and a tsp mint leaves and use a stick blender to make a thick soup

Keep in the fridge for an hour

Cut 1/2 Mozzarella into cubes, season with pepper and salt, put in a glas and fill up with the cold soup

Finish with drops of lemon oil


(Here the original recipe in Flemish by Peter Goossens)



from simple food, looking good
Cold pea soup with buffalo mozzarella Recipe

from Sweet Cake

Cold pea soup with buffalo mozzarella Recipe https://sweetteabiscuits.blogspot.com/2020/09/cold-pea-soup-with-buffalo-mozzarella.html

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