Vegetarian Pea Soup

Ingredients

• 1 Zucchini
• 400 g waxy potatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• 650 g peas (frozen; thawed)
• 150 g heavy cream
• Salt
• Pepper
• nutmeg
• 0.5 bunch chervil (10 g)

Instructions

1. 1.

   Clean, wash and dice the zucchini. Wash, peel and cube the potatoes. Peel and finely chop the onion and garlic.

2. 2.

   Heat olive oil in a pot and sauté the onion and garlic over medium heat until translucent. Add the diced zucchini and potatoes and cook for 2 minutes. Pour in vegetable broth, bring to a boil, then simmer on low to medium heat for 20 minutes until the potatoes are tender.

3. 3.

   Add 600 g peas and cook for another 5 minutes. Finally add 100 g cream, puree the soup finely, and season with salt, pepper, and freshly grated nutmeg. Wash the chervil, shake dry and pluck the leaves. Ladle the vegetarian pea soup into four bowls, garnish with remaining cream, leftover peas and chervil, and serve.