Pea Soup with Basil

Ingredients

• 200 g starchy potatoes (2 starchy potatoes)
• 1 Shallot
• 1 Garlic clove
• 1 kg green peas (or 400 g frozen peas)
• 15 g Butter (1 tbsp)
• 750 ml vegetable broth
• 2 sprigs Basil
• Salt
• Pepper
• nutmeg
• 80 g sour cream (4 tbsp)

Instructions

1. 1.

   Peel and cube the potatoes. Peel and finely chop the shallot and garlic. Remove peas from their shells.

2. 2.

   Heat butter in a pot. Sauté the shallot and garlic over medium heat until translucent. Add peas and potatoes, deglaze with broth. Simmer on low for 20 minutes until tender.

3. 3.

   Meanwhile wash basil, pat dry, strip leaves; set aside some leaves, add remaining to soup, puree finely, season with salt, pepper, and a pinch of freshly grated nutmeg.

4. 4.

   Serve the soup in four deep bowls, garnish each with 1 tbsp sour cream and sprinkle with leftover basil.