Pea Soup with Cream

Ingredients

• 1 onion
• 1 large potato (150 g)
• 1 Garlic clove
• 1 tbsp Olive Oil
• Salt
• Pepper
• 500 g frozen peas
• 1 l vegetable broth
• 4 stems oregano
• 100 g whipping cream
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Peel and chop the onion. Peel and finely dice the potato. Peel and chop the garlic. Heat the oil in a pot. Sauté the prepared ingredients, seasoning with salt and pepper.

2. 2.

   Add 450 g peas and the vegetable broth. Simmer for about 15 minutes. Wash the oregano, shake off excess moisture, set aside a few leaves for garnish, add the rest to the pot.

3. 3.

   Puree the pea soup, folding in half of the cream. Add the remaining peas to the soup. Bring back to a boil, season with salt, pepper and lemon juice, and ladle into bowls.

4. 4.

   Whip the remaining cream lightly until slightly stiff. Serve the pea soup garnished with cream and oregano.