1. To make the dough for the scarlet runner bean sticks, quickly knead together the curd, butter, flour and a pinch of salt to form a dough, wrap in clingfilm and leave to rest in the fridge for 30 minutes.
2. For the filling, finely purée half of the scarlet runner beans with the sour cream and pumpkin seed oil. Finely chop the remaining scarlet runner beans, add to the scarlet runner bean mixture with the roasted onion and add salt and pepper to taste.
3. Roll out the dough into a rectangle the thickness of a knife (approx. 20 x 30 cm). Cover half of the dough with the scarlet runner bean filling and sprinkle with the chopped pumpkin seeds. Place the second half of the dough on top and cut into slices of approx. 15 mm width. Twist the strips several times and place on a baking tray covered with baking paper. Bake in a pre-heated oven at 180 °C for approx. 15 minutes.
4. For the pea foam soup, sweat the onions in butter until golden brown, deglaze with the apple vinegar and white wine and pour on the vegetable stock. Add the peas and leave the soup to simmer for a few minutes. Season with salt, pepper and caraway to taste and refine with mint and crème fraiche. Then mix the soup well until foamy – ideally using a mixer or hand blender. Serve with a milk foam topping and mint leaf if you wish.
When you leave the pea soup to cool and mix it with yoghurt, you get a deliciously refreshing gazpacho.Print recipe
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