Pea-Mint-Soup

1. Peel shallots and dice very finely and sauté in a pot with some olive oil until glassy. Pour white wine in the pot and let concentrate shortly. Pour in vegetable stock. Dice a thick slice of old bread and add to the simmering vegetable stock together with the frozen peas.

2. Wash mint leaves, shake dry and chop coarsely. Add to the soup and puree everything finely with a blender until a homogenous, creamy consistency is achieved. Add oat cuisine and season to taste with salt, pepper and lemon zest.

3. Dice the remaining bread and roast in a pan with some olive oil.

4. Wash potatoes thoroughly and use a spiral cutter to cut long, thin spirals. It’s also possible to cut the potato into thin slices. Brush potato strips/slices with some olive oil and spear onto the long skewers. Place the skewers on the edges of the casserole (the potatoes shouldn’t touch the bottom of the casserole) and bake at 200 °C for 25-30 minutes in a pre-heated stove until crispy. Serve the creamy soup with roasted bread croutons and crispy potato spirals.