Fine pea soup with coriander

Name: Fine pea soup with coriander
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 (approx. 75 g) Potato; 1 TABLESPOON Butter; 2 TEASPOONS Vegetable broth (instant); 450 g frozen peas; 1/2 bunch Coriander; 100 g Whipped cream; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 1 TEASPOON Lemon juice

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 (approx. 75 g) Potato
1 TABLESPOON Butter
2 TEASPOONS Vegetable broth (instant)
450 g frozen peas
1/2 bunch Coriander
100 g Whipped cream
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
1 TEASPOON Lemon juice

Directions

1
Peel and chop the onion. Peel and wash the potato and cut into small cubes. Heat the fat in a saucepan and fry the onion and potato. Add 3/4 l water and stock. Bring to the boil, cover and simmer for about 10 minutes.
2
Add 3/4 of the frozen peas, bring to the boil again and continue cooking for about 5 minutes. Wash the coriander, shake dry and pluck off the leaves. Add to the soup except for a little garnish. Add cream.
3
Puree the soup very finely with a hand blender.
4
Add the remaining peas to the soup and bring to the boil again. Season with salt, pepper, 1 pinch of sugar and lemon juice. Sprinkle with remaining coriander.