Vernal Pea Soup with Cream Cheese Dumplings
1 tsp. olive oil
400 g frozen peas
300 g vegetable stock
200 ml kefir
80 g SUNSWEET prunes
100 g cream cheese
4 sprigs of mint
Salt & pepper (coarse)
- Finely dice onion. Heat oil in a pan and sauté onions until translucent. Add peas and sauté for 1 minute. Deglaze with vegetable stock, bring to a boil and simmer for about 10 minutes over medium heat.
- Remove pan from heat and finely blend with a hand blender. Pour the soup into a metal bowl, place it in cold water and allow soup to cool.
- Stir kefir into the cold soup. Season with salt and pepper. Finely chop prunes and mint and mix with cream cheese. Form small dumplings using 2 wet teaspoons and serve with the soup. Garnish with mint and pepper.
Tip: serve with toasted baguette.
Easter, LP Bone Health, Soup, Starters and Appetizers,
["Under 500 calories"]21, 27, 20, 5,