For a quick lunch or dinner, here’s a super easy recipe made with frozen peas and topped with fresh watercress, thinly sliced radishes and Sbrinz cheese.
A fresh spring soup with a Swiss cheese that can be thrown together for a weeknight supper. Serve with some crusty bread.Pea Soup with Watercress, Radishes & Sbrinz Cheese
Ingredients
– 2 shallots, chopped
– 1 garlic clove, finely chopped
– 1 tablespoon olive oil
– 3 1/2 cups (500 grams) frozen peas
– 2 1/2 cups (about 600 ml) vegetable broth or stock
– 1/4 cup (30 ml) light cream
– fresh watercress
– thinly sliced radishes
– Sbrinz cheese (or Parmesan), thinly sliced or grated
– plain yogurt
– salt and pepper, to tasteDirections
1. In a medium saucepan, add 2-3 teaspoons of olive oil. Add the chopped shallots and garlic and cook for about 5 minutes over medium heat until they become translucent.
2. Add the peas and vegetable broth to the saucepan. Bring to a boil, reduce heat and simmer for about 2-4 minutes until cooked.
3. Use an immersion or stand-up blender to blend the peas and broth until smooth.
4. Stir in the cream and warm the soup over medium high heat.
5. Ladle the soup into bowls and carefully lay the toppings on the surface of the soup: watercress, radishes, Sbrinz and yogurt. Season with salt and pepper and serve immediately.
Updated: March 28, 2024
Categories: Cheese, Lunch/dinner, Recipes, Swiss, Swiss food, Switzerland, Vegetables
