Summary

Ingredients

• 450 g peas, (frozen)
• 750 ml vegetable stock
• 1 bunch parsley
• 1 bunch chives
• 1 box cress
• 100 ml cream
• Herbal salt, (Hildegard salt)
• pepper

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Instructions

1. Bring the vegetable stock to the boil, add the peas and cook for about 15 minutes. Roughly chop the parsley, chives and cress during this. Add the herbs to the soup and puree with the hand blender. Add the cream, heat again if necessary. Season to taste with salt and pepper.
2. Roast a few croutons (I use wholemeal toast) in the pan. And if you`ve got something left over from the cress, you can sprinkle it on the soup, that`s nice.