Cream of pea soup with tofu and mint

Ingredients and preparation

For the vegetables:

• 100g of mild olive oil
• 200g of leek
• 210g carrots
• 300g of tomato
• 1g of rosemary
• 1g of thyme

1. Put the oil in a saucepan and fry the onion until soft.
2. Then add the diced carrots and leek and leave until fully cooked
3. Next add the diced tomato and cook until there is no liquid left.
4. Set aside, we now have 400g of cooked vegetables.

For the chicken stock:

• 700g of carcasses
• 800g of wings
• 400g of cooked vegetables
• 60g of garlic
• 5 liters of water

1. Roast the carcasses and the wings in an oven at 180º for 20 minutes.
2. Place the carcasses and wings in a deep cooking pot and cook over a low heat together with the cooked vegetables and the water.
3. Let it boil for 2 hours. Once the 2 hours have passed, strain the mixture and remove the carcasses and wings, setting aside the stock.
4. We have made 2.5 liters of chicken stock.

For the cream of pea soup:

• 450g of chicken stock
• 225g of frozen peas or fresh peas if in season
• 50g of sour cream
• 6g of salt
• 1g of mint leaves

1. Blend the frozen peas with the recently boiled chicken stock (you can also use vegetable stock) and the mint. If you are using a Thermomix, 5 minutes at maximum speed.
2. Once fully blended, strain with a chinois strainer and add salt to taste.
3. Set aside.
4. Lastly add a tablespoon or two of sour cream which will give it a smoother taste and make it tastier for children.
5. We now have 600g of cream of pea soup.