Creamy Sugar Snap Pea Soup with Salmon

Ingredients

• 1 onion
• 250 g waxy potatoes (4 waxy potatoes)
• 500 g green peas (or 150 g frozen peas)
• 300 g Sugar snap peas
• 1 tbsp Olive Oil
• 50 ml dry white wine
• 700 ml vegetable broth
• Salt
• Pepper
• 20 g chervil (1 bunch)
• 100 ml heavy cream
• 150 g Smoked salmon
• nutmeg

Instructions

1. 1.

   Peel and finely chop the onion. Peel, wash, and cut the potatoes into small cubes. Remove peas from their shells. Wash, trim, and cut the sugar snap peas.

2. 2.

   Heat oil in a pot. Sauté the onion over medium heat until translucent. Add the potatoes and peas and sauté for 2 minutes. Pour in wine and broth, season with salt and pepper, and simmer on medium heat for about 10 minutes.

3. 3.

   Meanwhile wash the chervil, dry it, and pluck the leaves. Add half of it with the sugar snap peas to the soup and let it simmer together for another 10 minutes.

4. 4.

   While the soup simmers, whip the cream until stiff and set aside 4 tsp. Slice the salmon into thin strips.

5. 5.

   Puree the soup finely and strain through a sieve. Fold in the whipped cream and season with salt, pepper, and a pinch of freshly grated nutmeg.

6. 6.

   Serve the soup in four bowls and garnish with remaining cream, leftover chervil, and salmon slices.