Express Erbsensuppe mit Rinderfilet

By j kinski

Express pea soup with beef fillet

Pea soup is one of the German cuisine classics, and its scent carries a hint of childhood memories. As is often the case, there are a thousand recipes for a real pea soup, and we present ours here. Whether with medium beef fillet or without, with a few tricks you can turn grandma's dusty soup into a real highlight.

Ingredients for 2 servings:

  • 1 shallot
  • ½ clove of garlic
  • 1 tbsp olive oil
  • 250g frozen peas
  • 525ml free-range chicken bone broth Pur&Paleo
  • ¼ organic lemon
  • 75g cream
  • 50g Parmesan
  • Salt pepper
  • if desired, beef fillet (diced)

And so it goes:

  • The main ingredient in pea soup is of course peas. If you don't have any freshly harvested legumes on hand, we recommend frozen organic peas. The second basic component is a good broth, in our case the organic free-range chicken Pur&Paleo.
  • In the first step, the shallots and garlic are peeled and chopped into fine cubes. Heat some oil in a pot and sauté the cubes until they are translucent. Now add the peas and pour in the broth. Add the zest of an organic lemon, put the lid on and bring the soup to the boil briefly, then turn down the temperature and let it simmer for another 5 minutes.
  • Sear the beef fillet and thread it onto a bamboo skewer. Season the soup with a little cream and Parmesan and puree until fine. Refine with salt, pepper and a little lemon juice if desired.