Creamy pea soup

with chilli gremolata

For 4 servings

1 leek

3–4 potatoes

2-3 cloves of garlic

1 piece of ginger (approx. 2 cm)

2 tomatoes

2 tbsp olive oil

2 tbsp curry powder

100 g of mango pulp

1 liter of chicken broth

250 ml of cream

200 ml of milk

salt

½ lemon

200 g frozen peas

For the gremolata

1 red pepper

2 green chili peppers

1 bunch of mint

Preparation time: approx. 35 minutes
plus cooking time: approx. 40 minutes

Per serving approx. 663 kcal / 2776 kJ 15 g E, 35 g F, 68 g KH

1  For the soup, clean and wash the leek and cut into thin slices. Wash, peel and cut the potatoes into pieces. Peel and finely chop the garlic and ginger. Blanch, quench and peel tomatoes. Remove the stem end and dice the tomatoes.

2  Heat the oil in a saucepan. Add garlic and ginger and cook for 5 minutes while stirring. Add potatoes and tomatoes and cook for another 5 minutes. Dust with curry and simmer for another 2 minutes while stirring.

3 Dice   mango pulp. Add the stock and mango and cover and let simmer gently for 20-25 minutes. Stir the cream and milk into the soup and puree the soup. Possibly. add more chicken broth if the consistency of the soup is too thick. Season to taste with salt and lemon juice. Add the leek rings and peas and simmer for another 5–10 minutes.

4  Wash the peppers and chilli for the gremolata. Halve and core the bell pepper, cut out the white partitions. Halve and core the chilli too. Cut both into fine cubes. Rinse the mint, shake dry, pluck the leaves from the branches and chop finely. Mix the ingredients for the gremolata well. Serve the soup and gremolata separately.