Pea Soup with Ginger

Ingredients

• 400 g Frozen peas
• 1 Shallot
• 1 Garlic clove
• 1 tbsp butter
• 1 tsp fresh grated ginger
• 100 g waxy potatoes
• 1 stalk basil
• 4 tbsp crème fraîche
• Salt
• pepper (from grinder)
• 2 tbsp pumpkin seed oil

Instructions

1. 1.

   Let the peas thaw. Peel and finely chop the shallot and garlic clove. Sauté in hot butter, then add the peas and ginger. Deglaze with broth and bring to a boil. Peel, grate the potatoes finely, and add them to the soup.

2. 2.

   Simmer for about 15 minutes. Meanwhile, strip the basil leaves and finely chop them. Add the chopped basil and crème fraîche to the soup and blend until smooth. Optionally strain through a sieve. If desired consistency is not reached, continue simmering or add more broth. Season with salt and pepper, then ladle into bowls. Drizzle a little oil over each bowl, lightly marbling with the back of a spoon, and serve.