Erbsen Kartoffel Suppe

pea cream soup with potatoes / Erbsencremesuppe mit Kartoffeln / crema di piselli e patate

Ingredients for 20 persons / Zutaten für 20 Personen

  • 120 ml   olive oil / Olivenöl
  • 3000 g   peas, fresh or frozen / Erbsen, frisch oder tiefgekühlt
  • 1500 g   potatoes / Kartoffeln
  • 10   leek sticks / Porreestangen
  • 6 l   water / Wasser
  • 150 g   natural yoghurt / Naturjoghurt
  • 30   fresh mint leaves / frische Minzeblätter
  • 20   slices bread, diced, roasted / Brotscheiben, gewürfelt, geröstet
  • 150 ml   lemon juice / Zitronensaft
  • salt / Salz

Making

Sauté peas, potatoes and leeks in olive oil for about 1 minute. Pour in water and cook the vegetables for 20 minutes. Separate a scoop of peas aside. Puree the remaining vegetables finely with a hand blender. Season with salt. Stir in yogurt and mint leaves. Add the previously separated peas. Sprinkle the toasted bread with lemon juice. Serve together.