Fresh Pea Soup with Mozzarella
Ingredients
- 50 g Oldenburger Butter, unsalted
- 200 g Oldenburger Gouda 48% fat i.d.m.
- 300 g Oldenburger Mozzarella 40% fat i.d.m.
- 1.2 kg Oldenburger Chef’s Cooking Cream, 20% fat
- 250 g onions
- 500 ml vegetable stock
- 750 g fresh peas
- salt
- pepper
- a splash of lemon juice
Instructions
This soup made from fresh peas has a wonderful green colour – and delivers a taste of spring
Preparation
Peel and dice the onions. Grate Oldenburger Gouda. Cut Oldenburger Mozzarella into small cubes. Cut lemon in halves.The Soup
In a large pan, melt the Oldenburger Butter. Add chopped onions and sweat until transparent. Then, add vegetable stock and Oldenburger Cooking Cream and bring to a boil. Add peas and simmer for about 10 minutes. Then, add grated Oldenburger Gouda and puree finely. Season to taste with salt, pepper and lemon juice.The Final Touch
Pour soup in a dish and add some Oldenburger Cooking Cream in a swirl. Add a few pieces of the diced Oldenburger Mozzarella and serve with roasted bread.Tips from Chefs to Chefs
01. Cooking cream will add a wonderfully smooth texture to any sauce.
02. Gouda may be the oldest kind of Cheese in the world which is still produced today. It has a mild and creamy taste.
03. Due to its short maturing time Mozzarella is a fresh tasting type of cheese.
Recommended Products
Oldenburger Mozzarella 40% fat i.d.m., 2.5kg
- excellent melting
- optimal processing
- perfect stretching
- fabulous browning
Oldenburger Butter unsalted, min. 82% fat, 200g piece
- soft and easy to spread
- no additives
- made from pure cow's milk
Oldenburger Chef's Cooking Cream 20% fat, UHT, 1kg
- hot application
- perfect for refining
- heat- and acid-stable
- for long cooking processes