Summary

Ingredients

• 1 tablespoon oil
• 2 medium onion (s)
• 1 teaspoon marjoram, dried
• 2 liters water
• 4 tablespoon vegetable stock, instant
• 500 g split peas, reen
• 150 g peas, frozen
• 200 g whipped cream
• 150 g salmon, smoked
• salt and pepper
• some sugar
• Marjoram, fresh

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Instructions

1. Peel and dice the onions.
2. Heat the oil in a large saucepan. Steam the onions until translucent. Add the marjoram. Deglaze with 2 liters of water. Stir in the stock and add the split peas. Bring everything to the boil and simmer covered for approx. 50 minutes.
3. Remove 2 tablespoons of peas from the broth and set aside. Puree the rest of the split peas in the broth. Stir in frozen peas and 150 g cream and simmer for approx. 5 minutes.
4. Cut salmon into strips. With the peas set aside, add to the soup and season with salt and pepper as needed.
5. Lightly whip 50 g of cream. Serve the soup with cream and possibly fresh marjoram.