Preparation Time: 15 minutes
Recommended Matcha Grade: 1) Culinary Grade Matcha 2) Premium Grade Matcha
Serves: 4


  • 2 shallots
  • 1 garlic clove
  • 1 sprig of thyme
  • 3 tbsp olive oil
  • 800 g of peas
  • 1 tbsp sugar
  • 500 ml vegetable broth
  • 100 g margarine, cold
  • 100 ml soy cream
  • 2 sliced mint leaves for decoration
  • Salt
  • Pepper


  1. Finely chop the shallots and the garlic and fry the thyme branch in three tablespoon-fuls of olive oil.
  2. Peel four tablespoons peas and set aside as an aside.
  3. Add the remaining peas to the shallot mix.
  4. Season with salt and sugar.
  5. Add the vegetable soup. Cook for about 10 minutes until the peas are soft.
  6. Remove the thyme branch and thoroughly mash everything. Stir in margarine, season with sea salt and pepper.
  7. Leave the remaining peas in salt water for three to five minutes and quench in ice water.
  8. Soak the soy cream with the matcha and froth the soup. Season with salt and pepper.
  9. Pour the heated peas into the plate and sprinkle with the soup. Garnish with fresh mint.

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