Fine pea soup with salmon

Name: Fine pea soup with salmon
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 3 TABLESPOONS Oil; 1 TEASPOON dried marjoram; 2 l Vegetable broth (instant); 1 package (500 g) yellow peas; 150 g smoked salmon (in slices); 1-2 stem(s) Marjoram; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 150 g frozen young peas

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
3 TABLESPOONS Oil
1 TEASPOON dried marjoram
2 l Vegetable broth (instant)
1 package (500 g) yellow peas
150 g smoked salmon (in slices)
1-2 stem(s) Marjoram
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
150 g frozen young peas

Directions

1
Onions peel and roughly chop. Heat the oil in a pot, fry the onions in it until transparent. Add marjoram. Deglaze with broth and add peas. Bring to the boil, cover and simmer over medium heat for about 50 minutes.
2
Cut salmon into strips. Wash the marjoram, dab dry and pluck the leaves from the stalks. Remove 2 tablespoons of peas from the stock and set aside. Mash the remaining peas in the stock. Add 150 g cream. Season to taste with salt, pepper and sugar. Stir in green peas. Bring the soup to the boil again. Mix in salmon and remaining peas. Whip remaining cream until semi-stiff.
3
Season to taste with salt, pepper and sugar. Stir in green peas. Bring the soup to the boil again. Mix in salmon and remaining peas. Whip remaining cream until semi-stiff. Arrange the soup in plates, put a blob of cream on each plate and stir a little. Serve garnished with marjoram