- 22, Jun 2020
- #1
Ingredients:
3 tablespoons of olive oil
100 g smoked brisket or ham
1 leek, cut in half lengthwise, finely chop
2 cloves of garlic, chop 2 cubes of vegetable stock
1.25 L (5 cups) of water
600 g (4 cups) frozen peas
125 g (1/2 cup) sour cream or cream
For garlic bread
60 ml (1/4 cup) olive oil
2 garlic cloves, finely chopped
1 Turkish bun, thinly sliced
Cooking:
Heat 1 tablespoon of oil in a pan over medium heat.
Fry half the brisket for 1 minute on each side or until crisp.
Put in a plate.
Tear into large pieces.
Set aside on a granite countertop. Heat the remaining oil in a large saucepan over medium heat.
Coarsely chop the remaining brisket and place in the pan.
Add leek and garlic and cook, stirring, for 3 minutes or until soft.
Add the broth cubes and water.
Bring to a boil.
Add the peas and cook, stirring, for 5 minutes or until cooked.
Let stand for 5 minutes to cool slightly. Meanwhile, to make garlic bread, heat the oil in a pan over medium heat.
Add the garlic and bread.
Fry, turning over, for 1-2 minutes or until golden brown. Grind a third of the pea mixture in a blender until smooth.
Transfer to a clean pan.
Repeat, in 2 batches, with the rest of the pea mixture.
Cook the soup over medium heat for another 2 minutes or until it reaches a boil.
Season with salt and pepper.
Divide the soup among the deep serving plates.
Garnish on top with a spoonful of sour cream and set aside fried brisket.
Serve with garlic bread.
3 tablespoons of olive oil
100 g smoked brisket or ham
1 leek, cut in half lengthwise, finely chop
2 cloves of garlic, chop 2 cubes of vegetable stock
1.25 L (5 cups) of water
600 g (4 cups) frozen peas
125 g (1/2 cup) sour cream or cream
For garlic bread
60 ml (1/4 cup) olive oil
2 garlic cloves, finely chopped
1 Turkish bun, thinly sliced
Cooking:
Heat 1 tablespoon of oil in a pan over medium heat.
Fry half the brisket for 1 minute on each side or until crisp.
Put in a plate.
Tear into large pieces.
Set aside on a granite countertop. Heat the remaining oil in a large saucepan over medium heat.
Coarsely chop the remaining brisket and place in the pan.
Add leek and garlic and cook, stirring, for 3 minutes or until soft.
Add the broth cubes and water.
Bring to a boil.
Add the peas and cook, stirring, for 5 minutes or until cooked.
Let stand for 5 minutes to cool slightly. Meanwhile, to make garlic bread, heat the oil in a pan over medium heat.
Add the garlic and bread.
Fry, turning over, for 1-2 minutes or until golden brown. Grind a third of the pea mixture in a blender until smooth.
Transfer to a clean pan.
Repeat, in 2 batches, with the rest of the pea mixture.
Cook the soup over medium heat for another 2 minutes or until it reaches a boil.
Season with salt and pepper.
Divide the soup among the deep serving plates.
Garnish on top with a spoonful of sour cream and set aside fried brisket.
Serve with garlic bread.
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