Summary

Ingredients

• some olive oil
• 2 onions)
• 1 bag peas (frozen, approx. 700 - 750 g)
• 400 ml vegetable stock
• 1 cup sour cream (200 g)
• 1 cup natural yoghurt (3.5% fat 25 g)
• 1 tablespoon curry powder
• some pepper

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Instructions

1. Chop the onions and sweat them in olive oil. When they are translucent, add the peas and sauté them together briefly. Deglaze with the broth and simmer for 10 minutes.
2. Meanwhile mix the sour cream, yoghurt, curry and pepper. If you want, you can skim off some of the peas with a slotted spoon after the cooking time. Puree the remaining peas and add the ones that you saved.
3. Now fold in the yogurt and sour cream mixture. Bring it to the boil again, done.