Peas and mint soup with a Brugge Apero mosterd/fenegriek crisp | Bruges cheese
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Peas and mint soup with a Brugge Apero mosterd/fenegriek crisp

 
 
4 pers.
30 min

 

  • a little Brugge butter
  • 2 onions, coarsely chopped
  • 1 clove of garlic, pressed
  • 2 twigs of mint + extra for finishing
  • 1 laurel leaf
  • 500 g frozen peas
  • 1 L chicken broth
  • 60 g Brugge Apero mosterd/fenegriek
  • 200 mL cream
  • salt and pepper

 

 

  • Preheat the oven to 200 °C.
  • Melt the knob of butter in a soup bowl on low heat.
  • Add the onions and garlic and sauté. Bind the mint and laurel together with kitchen twine and add to the pot. Add the peas and leave to stew for a while.
  • Pour in the chicken stock, bring to the boil and let it simmer gently for about 10 minutes.
  • Meanwhile, make the crisps. Grind the Brugge Apero in a food processor. Place in long strips on a baking tray covered with baking paper. Slide into the oven and bake for 5 minutes until melted and slightly coloured. Leave to cool down and if necessary cut into uniform strips.
  • Remove the mint and laurel from the soup.
  • Mix until smooth and push through a sieve.
  • Stir in the cream and heat some more. Flavour to taste with salt and pepper.
  • Divide the soup over 4 plates. Finish off with extra mint leaves and the Bruges Apero crisps.
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