Pea and tarragon creamy soup, sour cream, lemon zest, sesame filo paste chips, grana padano shavings

Preparation time: 30 min

Preheat your Oven at 400 °F

• Pea soup

  Bring to boil the vegetables broth in a pot. When boiling pour the peas in and cook for 8 minutes.

  Strain and let cool down aside for few minutes; then blend in a blender. Add the tarragon, salt, pepper and a dash of olive oil.

  Keep aside in the fridge.

   

• Chips

  Brush some butter on the filo paste sheets. Sprinkle some sesame seeds on half of the sheet.

  Fold the sheet in two.

  Brush again with butter and add sesame seeds.

  Slice in a triangle shape.

  On a baking tray covered with baking paper, add the triangles and bake for 4 minutes in the oven.

  Remove from oven and keep aside in a dry area.

• Sour cream

  In a bowl, mix the sour cream with lemon juice and season with salt and pepper. Keep aside in the fridge.

   

• Plating

  Fill your bowls with the cold soup, add a spoon of cold cream and a triange. Garnish with cheese shavings and peas young sprouts.