Pea Cream Soup

Ingredients

• 1 Shallot
• 1 tbsp oil
• 300 g frozen peas
• 600 ml Vegetable Broth
• tarragon
• Salt
• freshly ground pepper
• Lemon juice
• 150 g heavy cream
• 100 g smoked cheese

Instructions

1. 1.

   Peel and dice the shallot. Heat oil in a pot. Sauté the shallot until translucent. Add the peas and pour in the broth. Cook the peas in the broth for about 20 minutes, or until tender.

2. 2.

   Rinse the tarragon, shake dry (reserve some leaves for garnish), and roughly chop. Add to the pot with the peas and blend everything into a smooth puree. Season with salt, pepper, and lemon juice. Whip the heavy cream to half‑stiff peaks and fold it into the soup. Dice the smoked cheese and stir in. Serve the soup garnished with tarragon.