PEA SOUP AND RADISH SPROUTS
Makes four to five servings.
1-2 Tbsp. olive oil
½ onion, chopped
5 cloves of garlic, chopped
3 liters chicken broth or water mixed with chicken soup
1 container of peas for soup (600 gr.)
30 gr. radish leaves (sakura)
Salt and pepper to taste
10 gr. radish leaves (micro sakura) Olive oil
Heat the olive oil in a large pot. Add the chopped onion and garlic and sauté until translucent. Add the peas and stir. Pour in the chicken broth. The liquid should reach 5 cm. above the peas. Bring to a boil.
Cook over a low flame for 15 minutes and then remove from the flame. Add the radish sprouts and blend with an immersion blender. While blending, add the rest of the chicken stock until you’ve reached the exact consistency you desire.
Season with salt and pepper and add the sweet cream or coconut milk, if desired. Turn the flame up high to reheat the soup and then serve in bowls adorned with radish sprouts and a little olive oil.