Rolled turkey, cream of pea soup
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2 rates
Preparation : 30 min
Cooking : 30 min
Total time : 1 h Rest : 0 min
4 people
400 g of very thin turkey escalopes
100 g of Parma ham
800 g of petits pois
2 new onions
50 g of butter + 1 nut
200 ml of crème fraîche
4 tbsp of chopped chervil
1 pinch of salt
1 pinch of pepper
2 sprigs of thyme
RECIPE STEPS
1
Pour 1 L of water into the reservoir of the Steam Cooker. Place the peas in a steam basket, put the lid on, cook for 15 to 20 minutes at 100 °C. Drain, set aside 600 g of peas and blend the rest into a puree.
- 800 g of petits pois
2
Pepper the escalopes, sprinkle with thyme, place a slice of ham and a tablespoon of pea puree on top, roll the escalopes, tie if necessary.
- 800 g of petits pois
- 400 g of very thin turkey escalopes
- 100 g of Parma ham
- 2 sprigs of thyme
3
Place them in the steamer basket, put the lid on, cook for 15 minutes.
4
Sauté the chopped onions in a knob of butter, add the fresh cream, the remaining pea puree, butter, salt and pepper. Let it cook for 5 minutes, blend again and strain.
- 2 new onions
- 50 g of butter + 1 nut
- 1 pinch of salt
- 1 pinch of pepper
- 200 ml of crème fraîche
5
Heat the remaining peas for 5 minutes. Pour the pea cream into the serving dish, place the rolls, surround with peas, sprinkle with chervil.
- 800 g of petits pois
- 4 tbsp of chopped chervil