Fine Cream Pea Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium potato (s)
- 50 g butter
- 450 g peas (frozen)
- Salt and pepper from the mill
- 750 ml vegetable stock
- 125 g whipped cream
Print Recipe
Pin Recipe Instructions
- Peel, rinse and cut the potato into cubes. Melt the butter in a saucepan. Sweat the potato cubes and frozen peas in it. Season with salt and pepper.
- Pour in the broth, bring everything to a boil and cook for about 20 minutes. Puree the soup and strain through a sieve as desired. Stir in the cream and bring the soup to a boil. Before serving, season the soup again with salt and pepper.
- Tip: through various inserts such as B. shrimps, smoked salmon strips or bread cubes browned in butter, the soup can be varied and spiced up quickly.
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