Zucchini Puree Soup with Young Sugar Peas

Servings: 4

Cook: 30 mins

Ingredients

• 1-liter vegetable broth or water
• 2-3 molds of zucchini (about 500 g)
• 2 medium potatoes
• 1 onion
• 2 stalks of celery
• 3-4 cloves of garlic
• 150 ml. dry white wine
• 200 gr. young sugar peas in pods
• 50 gr. butter
• soy sauce
• 2 tablespoon sesame
• 150 ml. cream
• ground pepper, a little chili powder, marjoram, a pinch of sugar
• dill for serving

Directions

1. Melt the butter in a saucepan and simmer finely chopped onion and garlic in it until transparent. Cut the zucchini and celery into strips, add to the onion and simmer for a few minutes. Add wine to the vegetables and let it boil for 3-4 minutes. Add broth to vegetables. Cut the potatoes into strips and add to the broth. Bring soup to a boil, season with salt to taste, reduce heat and cook until vegetables are soft.
2. When the vegetables are ready, flavor the soup by adding cream, ground pepper and chili, marjoram, let it boil and remove from heat.
3. Put the peas pods in a skillet that is very hot with butter, fry the peas with constant stirring for 1 minute, add a pinch of sugar, soy sauce, sesame seeds and fry for another 1 minute. The peas should be slightly soft, but crispy at the same time.
4. Pour the soup into bowls, put the fried peas, finely chopped dill and serve. 

Enjoy your meal!!!