Summary

Ingredients

• 500 g peas, frozen
• 1 large onion (s)
• 150 ml coconut cream, unsweetened
• 200 g salmon, smoked
• 15 g butter
• 1 bunch coriander greens
• 1 dash soy sauce
• 4 teaspoons, heaped crème fraîche
• salt
• pepper
• Wasabi powder

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Instructions

1. Put the frozen peas in a tall saucepan and cover with water. Bring the peas to the boil and simmer for about 10 minutes. Then pour into a fine sieve and drain.
2. Peel the onion and cut into cubes. Sauté with a little butter in the tall saucepan until translucent. Add the peas and coconut cream and bring to the boil while stirring. Puree the soup with a mixing tab until the desired consistency. Then pass it through a fine sieve so that the hard pea peels remain.
3. Rinse the coriander, shake dry and finely chop the leaves. Depending on your taste, season the soup with wasabi, soy sauce, salt, pepper and the coriander.
4. Cut the smoked salmon into bite-sized pieces and distribute evenly on the bottom of deep soup plates. Pour the pea soup over the salmon and garnish with a spoonful of crème fraîche.
5. Tip:
6. If the pea soup gets too thick, simply pour a little vegetable stock and bring to the boil again.
7. If you don`t have wasabi at hand, you can also use hot horseradish to get the heat you want.