Summary

Ingredients

• 600 g peas, frozen
• 1 liter vegetable stock, instant
• 1 small bunch parsley
• 1 small bunch chives
• 1 box cress
• 100 ml cream
• salt
• pepper
• 3 slices bread

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Instructions

1. Bring the vegetable stock to the boil, add the frozen peas and cook for about 10 minutes. Meanwhile, roughly chop the herbs and cress, then add and puree the soup. Add the cream and season with salt and pepper.
2. Serve with bread.
3. Also tastes good, as an even lighter variant, without cream.