Pea Soup with Fresh Peas

Ingredients

• 200 g waxy potatoes
• 1 Shallot
• 1 Garlic clove
• 2 tbsp sunflower oil
• 300 g fresh peas
• 750 ml vegetable broth
• 2 sprigs Mint
• 2 tbsp crème fraîche
• Salt
• Nutmeg (freshly grated)
• Pepper (ground freshly)
• 75 g heavy cream
• mint (for garnish)

Instructions

1. 1.

   Peel and dice the potatoes. Peel and finely chop the shallot and garlic, then sauté in hot oil until translucent. Add the peas and potatoes, deglaze with broth, and simmer the pea soup for about 20 minutes until tender. Then add the torn mint leaves, puree, and strain through a fine sieve.

2. 2.

   If needed, let it reduce further or add more broth. Stir in the crème fraîche and season the fresh pea soup with salt, nutmeg, and pepper to taste.

3. 3.

   Whip the heavy cream stiffly.

4. 4.

   Divide the soup into mason jars, pour the whipped cream over it, and garnish with mint before serving.