logo without text FINAL.png

Hi.

Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Pea soup with baltic shrimps, parsley oil and dry sherry

Pea soup with baltic shrimps, parsley oil and dry sherry

500 g peas (preferably frozen)

  • 1/2 liters vegetable stock

  • 2.5 dl white wine

  • 1 onion

  • 2 cloves garlic

  • 1 tablespoon fresh chopped thyme

  • 1/1 to 1 dl cream

  • 1-2 tablespoons dry sherry

  • butter

  • salt and pepper

Topping:

  • 200 g freshly cooked and peeled baltic shrimps

  • pee shoots

  • some fresh peas

  • parsley oil (heat up a little oil with fresh parsley. Blend and strain the oil through a fine sieve)

Chop the onion and garlic. Fry in a little butter. Add the peas, broth, white wine, thyme and cream. Simmer 4-5 minutes. Add a few tablespoons sherry. Blend the pea soup thoroughly and strain through a fine sieve. The pea soup can be served both hot or cold. Serve it with the delicate Baltic shrimps, pee shoots, fresh peas and a few drips of parsley oil.

 

Tagliatelle and shellfish with a Catalan touch

Tagliatelle and shellfish with a Catalan touch

Baltic shrimp bisque

Baltic shrimp bisque

0