Pea Cream Soup

Ingredients

• 0.5 onion
• 1 stalk Celery
• 150 g waxy potatoes
• 4 tbsp olive oil
• 600 ml Vegetable Broth
• 300 g peas (fresh split; alternatively frozen)
• 1 handful pea shoots
• 1 handful basil
• 150 g whipping cream
• Salt
• Pepper
• 1-2 tbsp lemon juice

Instructions

1. 1.

   Peel and finely dice the onion. Trim, wash, and slice celery crosswise. Peel, wash, and cube the potatoes.

2. 2.

   Heat 2 tbsp oil in a pot. Sauté onion and celery for 3 minutes over medium heat. Add potatoes, pour in broth, and simmer for 10 minutes over medium heat. Then add peas and cook for 5 more minutes until everything is tender.

3. 3.

   Rinse pea shoots, wash, pat dry, roughly chop half. Wash basil, pat dry, finely mince the rest and mix with remaining oil.

4. 4.

   Reserve 4 tbsp of soup for garnish. Puree soup with 120 g cream, season with salt, pepper, and lemon juice, then serve in bowls or shallow plates. Decorate each serving with a drizzle of basil oil, remaining cream, chopped and whole pea shoots, and peas.