Name: Pea Potage with Carrots, Chiles, and Mint
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 0.75 bardak 1/4-inch-thick carrot rounds; 3 yemek kaşığı extra virgin olive oil; 60 ml extra-virgin olive oil; 700 g Fresh green peas; 1 çay kaşığı fresh green Thai chile; 5 demet fresh mint sprigs; 2 demet fresh rosemary sprigs; 1 g garlic cloves (minced); 10 g kosher salt and freshly ground black pepper; 700 ml makes about 3 cups; 0.5 medium yellow onion, finely diced; 1 demet small bunch fresh thyme (1/2 ounce); 1 dilim small loaf good sourdough bread, crusts removed, torn into 1/2- to 1-inch pieces; 200 g Sourdough Croutons

Malzemeler

Malzemeler
0.75 bardak 1/4-inch-thick carrot rounds
3 yemek kaşığı extra virgin olive oil
60 ml extra-virgin olive oil
700 g Fresh green peas
1 çay kaşığı fresh green Thai chile
5 demet fresh mint sprigs
2 demet fresh rosemary sprigs
1 g garlic cloves (minced)
10 g kosher salt and freshly ground black pepper
700 ml makes about 3 cups
0.5 medium yellow onion, finely diced
1 demet small bunch fresh thyme (1/2 ounce)
1 dilim small loaf good sourdough bread, crusts removed, torn into 1/2- to 1-inch pieces
200 g Sourdough Croutons

Hazırlanışı

Sweat the diced yellow onion and carrot rounds in 20g of extra virgin olive oil until softened, about 8 minutes.

Add the minced garlic and chopped Thai chile to the pot and cook for 1 minute more until fragrant.

Add the fresh green peas, thyme sprigs, and rosemary sprigs to the pot.

Pea Potage with Carrots, Chiles, and Mint

Malzemeler

Hazırlanışı

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