Pea soup with cumin and gingerbread shrimps

Ingredients for Pea soup with cumin and gingerbread shrimps

Instructions for Pea soup with cumin and gingerbread shrimps

To prepare the Pea soup with cumin and gingerbread shrimps recipe, please follow these instructions:

The tiger rears marinate in a little olive oil, coarse lemon and gingerbread ginger. Marinated like the day before. Step on the hedge pan in the dressing until they change color approx. 4 minutes.

The finely chopped mustard cloves are sautéed tenderly in the olive oil without taking color. Add chopped garlic and chili. This simmer for a few minutes with the cumin. Peas and water come on, boil and blend. Add the soup and season with salt, pepper and possibly. Little lemon juice. The soup must not boil as it will quickly lose its green color. The soup is served with prawns and bread.