PEA SOUP feel the taste

Pea soup with trout on skewers
 Pea soup3 tablespoons of oil1 onion2 garlic cloves2 cm fresh ginger600g frozen peas5 dl vegetable brothA little creamSalt and pepperTruffle oil, sour cream and chili flakes as topping
 Trout scewers1 trout fillet2 tablespoons soy1 tbsp oil1 tbsp sesame seeds
 MethodHeat the oil in a pan.
 Fry the onions, garlic and ginger until the onions are transparent.
 Add the frozen peas and broth.
 Bring the soup to a boil, and let it simmer for about 30 minutes.
 Meanwhile, cut the trout fillet into small cubes.
 Marinate the fish cubes in a bowl with the soy, oil and sesame seeds for 15 minutes.
 When done marinating, place the fish on skewers and flask fry them in a hot pan. They should not be cooked all the way, but retain a rare center.
 Blend the soup creamy with a hand blender. Add the cream and possibly a little water if you want it thinner.
 Top the soup with sour cream, truffle oil and chili flakes. Serve the trout skewers on the side.
 TIP: If you have trout / salmon scraps, these can be used in the soup when served, instead of skewers

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