Remove the fresh peas from the pod, wash them and briefly blanch them in salted water. It is essential to quench in ice water, this will keep the green color and vitamins. This is not necessary with frozen peas.
Melt the butter in a saucepan and sweat the onion, cut into very small cubes, until translucent. Under no circumstances let the butter turn brown or let it burn, otherwise the soup will taste bitter. Now add the peas and sweat everything through nicely. Add enough water so that the peas are not yet completely covered. Let everything simmer for about 5 minutes.
Puree with the magic wand. Depending on your preference, either really creamy or you can leave a few chunky peas. If it is still too thick, add some water or broth. Season with salt, sugar and pepper or cayenne pepper, depending on your taste. Bring to the boil again briefly and then serve.
Use a deep plate, pour in the soup and garnish with cream and lemon balm.
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