Summary

Ingredients

• 450 g peas
• 1 onion (s), diced
• 30 g butter
• 0.38 liters vegetable stock
• liter ⅛ cream
• salt and pepper
• 1 bunch marjoram

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Instructions

1. Melt the fat in a saucepan. Let the onion become translucent in it. Add the peas, sauté briefly, then fill up with the stock and simmer gently for 20 minutes. Take a few peas out of the soup with the skimmer, puree the rest. Add the cream, season with salt, pepper and the pulled marjoram. Put the rest of the peas back into the soup.