4 servings
Prep: 15 mins,
Cooking: 15 mins
With basil and almond tuiles.
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Ingredients (14)
2 | butter |
celery stalks — finely chopped | |
1 | garlic — cloves, finely chopped |
1 | fresh mint — chopped |
500 ml | stock — vegetable |
1 kg | peas — frozen |
salt and freshly ground black pepper | |
2 | eggs — white |
100 g | castor sugar |
50 g | flour |
50 g | butter — melted |
almonds — chopped | |
2 tsp | fresh basil — chopped |
cream — to serve |
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