Creamy cream pea soup

Name: Creamy cream pea soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 2 Onions; 1 TABLESPOON Oil; 1 TEASPOON dried marjoram; 3 TABLESPOONS Instant vegetable stock; 500 g green peas; 30 g flaked almonds and pumpkin seeds; 150 g Cabanossi; 100 g Bacon; 3 discs White bread; 150 g smoked salmon in slices; 75 g North Sea crab meat; 300 g frozen peas; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

2 Onions
1 TABLESPOON Oil
1 TEASPOON dried marjoram
3 TABLESPOONS Instant vegetable stock
500 g green peas
30 g flaked almonds and pumpkin seeds
150 g Cabanossi
100 g Bacon
3 discs White bread
150 g smoked salmon in slices
75 g North Sea crab meat
300 g frozen peas
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Peel and chop the onions. Heat the oil in a large pot. Fry the onions in it until transparent. Add marjoram. Deglaze with 2 litres of water. Add stock and peas. Bring everything to the boil, cover and simmer for about 1 hour.
2
Roast almonds and pumpkin seeds in a pan without fat, remove. Cut Cabanossi into slices and fry briefly in a hot pan, remove. Cut bacon slices into thirds and fry them crisply in hot frying fat, take them out.
3
Cut the bread into cubes and fry in the frying fat. Cut salmon into strips. Fill all prepared ingredients and crab meat into bowls. Remove 4 tablespoons of peas from the broth and set aside.
4
Mash the rest of the peas in the broth. Stir in frozen peas and 100 g cream and simmer for about 5 minutes. Season to taste with salt and pepper. Add the remaining peas again. Whip 100 g cream until semi-stiff.
5
Wash the chives and cut into small rolls. Pour the soup into a tureen, add whipped cream, sprinkle chives over it and garnish with parsley. Add the remaining ingredients in the bowls.