Blended pea soup with little pies


    • Fresh peas: 700 g
    • Rucola: 50 g
    • Butter: 1 tbsp
    • Oil: 1 tbsp
    • Onion: 1 (large)
    • Garlic: 2 cloves
    • Dill: 3 tbsp
    • Sour cream: 3-4 tbsp
    • Grated muscat: pinch
    • Salt: pinch
    • Ground pepper
    For dough:
    • Water: 125 ml
    • Butter: 75 g
    • Flour: 75 g
    • Eggs: 2 (large)
    • Grated muscat
    • Salt

    Recipe Directions:

  1. First of all, in a pot, melt butter. Add water and boil. Mix flour with a little bit of salt and muscat, sieve it and pour into pot. With wooden spoon, stir, while mixture combines and starts to stick to the bottom. Let to chill.
  2. Then add eggs, one by another and mix very well. Line baking tray with baking paper. Spread a little bit with butter. With teaspoon take the dough and put in tray. Leave a little space between dough, that little pies don't stick one with another while baking. Preheat oven to 210 C degrees temperature. Bake for about 15-18 minutes
  3. Then, chop onion, garlic and cook in a frying pan with a little bit of butter or oil. Pour into it 1,5 l water and boil. Add peas and boil for 10 minutes more. At the end, add washed rucolas, dill and blend everything together.
  4. Season soup with some salt, pepper and muscat. Pour pea soup into serving bowls, add 1 tbsp of sour cream. Serve with those little pies!