Summary

Ingredients

• 1 onion (s), finely chopped
• Oil (sunflower oil)
• 750 ml vegetable stock, instant
• 300 g peas, frozen
• 1 tablespoon cornstarch
• 200 ml sweet cream
• 100 g crème fraîche
• salt
• pepper
• nutmeg

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Instructions

1. Steam the finely chopped onion in sunflower oil until translucent. Then pour in the vegetable stock, add the peas and let simmer covered for about 5 minutes.
2. Put the cornstarch in a bowl and stir with water until smooth. Add to the broth together with the cream and creme fraiche and bring to the boil while stirring. Puree the pea soup in a blender and season with salt, pepper and nutmeg to taste.