Creamy pea-basil soup

Name: Creamy pea-basil soup
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1800 g Peas (in pod); 1 Onion; 1 Garlic clove; 4 TABLESPOONS Oil; 1 TABLESPOON dried basil; 1 1/4 l Vegetable broth (instant); 12 very thin slices of baguette (à approx. 7 g); 25 g Butter; 250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1 pinch Sugar; 7-10 Tbsp freshly grated nutmeg; 125 g cubed ham; 7-10 Tbsp Basil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1800 g Peas (in pod)
1 Onion
1 Garlic clove
4 TABLESPOONS Oil
1 TABLESPOON dried basil
1 1/4 l Vegetable broth (instant)
12 very thin slices of baguette (à approx. 7 g)
25 g Butter
250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1 pinch Sugar
7-10 Tbsp freshly grated nutmeg
125 g cubed ham
7-10 Tbsp Basil

Directions

1
Peas peel, possibly wash and drain well in a sieve. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté the onion and garlic in it until transparent. Add peas and basil, sweat briefly, deglaze with broth and bring to the boil.
2
Simmer covered for about 12 minutes. In the meantime, heat the remaining oil in a pan and fry the slices of bread on both sides. Finally add butter and melt. Whip 125 g whipped cream with the whisks of the hand mixer until semi-solid. Remove 2 tablespoons of peas from the stock and set aside. Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup.
3
Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup. Serve the soup with a dollop of whipped cream, diced ham and toasted slices of bread. Garnish with basil as desired