Erbsencremesuppe

Name: Erbsencremesuppe
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Onion; 1 package (450 g) frozen peas; 2 TABLESPOONS Oil; 1/2 l Vegetable broth (instant); 250 g Whipped cream; 2 cl Cognac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g smoked salmon; 1 collar Chervil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 Onion
1 package (450 g) frozen peas
2 TABLESPOONS Oil
1/2 l Vegetable broth (instant)
250 g Whipped cream
2 cl Cognac
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g smoked salmon
1 collar Chervil

Directions

1
Peel and finely chop the onion. Fry onion and 3/4 of the peas in hot oil. Pour in the stock and cook over low heat for about 10 minutes. Puree with a hand blender and heat up again.
2
Stir in cream, add remaining peas and cook for another 5 minutes. Season to taste with cognac, salt and pepper. Cut salmon into pieces and pour over the soup with the chervil leaves.