Ingredients for 4 persons
For the soup:
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3 Shallots
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500 g Frozen peas
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3 TBSP Olive oil
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100 ml White wine
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800 ml Vegetable stock
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200 ml Coconut milk
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Salt, Pepper
For the mushroom balls
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0.5 bunch chives
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300 g Champignons
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200 g Shiitake mushrooms
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100 ml Olive oil
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2 TBSP Kühne coarse mustard
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75 g Breadcrumbs
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1 egg
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Salt, Pepper
For garnish
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1 Shallot
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2 TBSP Olive oil
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100 g Frozen peas
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1 TSP Chili flakes
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Some Pea shoots
Preparation
For the soup, peel the shallots, roughly chop, and sauté with the peas in olive oil in a saucepan over high heat until translucent. Deglaze with white wine and add the stock. Simmer over medium heat for about 15 minutes. Stir in the coconut milk and season with salt and pepper. Blend until smooth using a hand blender.
For the mushroom balls, wash the chives and clean and finely chop the mushrooms. Heat half the oil in a pan over high heat and sauté the mushrooms. Transfer to a bowl, then mix in the grainy mustard, breadcrumbs, egg, and chives. Season with salt and pepper and let rest for about 10 minutes.
Shape the mushroom mixture into evenly sized balls. Heat the remaining oil in a pan and fry the balls over medium heat, turning occasionally, for about 5 minutes.
For the garnish, peel and finely dice the shallot. Heat oil in a pan over medium heat, sauté the shallots and peas briefly, and season with salt and pepper.
Serve the pea soup with the mushroom balls and garnish. Top with chilli flakes and pea shoots.
Recipe advice
Add a tablespoon of horseradish to the soup for a fresh, slightly spicy flavour.