Mary Miso - Recipes for every day - Cookbooks
1 shallot, chopped
450g parsnips, diced
1 tea spoon cane sugar
1 table spoon oil
100ml white wine
1,25l vegetable stock
250g frozen peas
1 table spoon lemon juice
100ml full cream
1 pinch of cayenne pepper
salt and pepper
60g red quinoa
50g frozen peas
80g bacon
2 table spoons pistachios
Heat up oil in y frying pan. Add shallots, parsnip and cane sugar. Deglaze with wine white. Add vegetable stock and let cook for 30 minutes. Add frozen peas and cook for another 10 minutes.
Mix soup with a blender. Season with lemon juice, full cream, cayenne pepper, salt and pepper.
Cook quinoa 5 minutes in boiling water. Add frozen peas and cook for another 5 minutes. Drain.
Cut bacon in strips and fry. Chop pistachios.
Serve soup topped with quinoa, peas, bacon and pistachios.
