Pea Cream Soup with Sugar Snap Peas

Ingredients

• 400 g Peas (frozen)
• 1 Shallot
• 1 tbsp butter
• 600 ml vegetable stock
• 100 ml heavy cream (at least 30% fat)
• Salt
• white pepper
• a pinch nutmeg
• 1 tbsp lime juice
• 100 g Sugar snap peas
• 1 tbsp toasted light sesame seeds

Instructions

1. 1.

   Let the peas thaw. Peel and chop the shallot, sauté in butter until translucent, add three quarters of the peas and continue cooking. Add vegetable stock and cream, season with salt, pepper, nutmeg, and lime juice, cover and simmer gently for about 3 minutes.

2. 2.

   Puree the peas and strain through a sieve if desired. Clean, rinse, and drain the sugar snap peas; leave whole or halve depending on size.

3. 3.

   Bring the pea soup back to a boil, add the remaining peas and sugar snap peas, simmer gently for 1-2 minutes, then ladle into bowls. Sprinkle with toasted sesame seeds.