Summary

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

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Instructions

1. 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.
2. 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.
3. Divide the soup on plates, add croutons and a tablespoon of lightly whipped cream. Serve immediately.