Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 3 shallot (s)
- 40 g butter
- 1 dash vermouth (Noilly Prat)
- 400 g peas (frozen)
- 1 liter chicken broth
- Salt and pepper, whiter
- 100 ml cream
- 100 ml cream, lightly whipped
- Croutons
Print Recipe
Pin Recipe Instructions
- Gently sweat the shallots in the butter. Add the peas, sauté a little, deglaze with a dash of Noilly Prat and let evaporate a little. Add hot chicken stock and simmer gently for about 15 minutes.
- Then pass the peas through a sieve and return the passed mass to the broth. Season and bring to the boil briefly with the cream, then foam up well with the hand blender.
- Divide the soup on plates, add croutons and a tablespoon of lightly whipped cream. Serve immediately.
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