Summary

Ingredients

• 450 g peas, frozen
• 750 ml vegetable
• 1 bunch parsley
• 1 bunch chives
• 1 box cress
• 100 ml cream
• salt and pepper

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Instructions

1. Bring the vegetable stock to the boil, add the peas and cook for about 15 minutes.
2. Roughly chop the parsley, chives and cress in the meantime.
3. Put the herbs in the soup and puree, add the cream and warm up again if necessary.
4. Season with salt and pepper and serve with bread.