Fresh pea soup with parsley & mint

Name: Fresh pea soup with parsley & mint
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-2 Eggs; 1.5 kg fresh pea pods or 450 g frozen peas; 1 medium onion; 1 TABLESPOON Butter or margarine; 2-3 TEASPOONS Vegetable broth; 4 Stem(s) Mint; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 4 TABLESPOONS creamy yoghurt

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-2 Eggs
1.5 kg fresh pea pods or 450 g frozen peas
1 medium onion
1 TABLESPOON Butter or margarine
2-3 TEASPOONS Vegetable broth
4 Stem(s) Mint
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
4 TABLESPOONS creamy yoghurt

Directions

1
Hard boil eggs. Quench, peel and let cool. Peas shell, wash and drain
2
Peel and finely chop the onion. Steam in hot fat in a pot until translucent. Add peas. Deglaze with 600 ml water. Bring to the boil, stir in broth and simmer covered for about 15 minutes (frozen peas 6-8 minutes)
3
Wash the herbs, shake dry and chop them except for some mint for garnishing. Finely puree the soup and season to taste. Stir in the herbs, up to 1 tbsp. Dice eggs finely. Stir yoghurt until smooth. Stir 1 tbsp yoghurt into the soup. Sprinkle with egg and remaining herbs. Garnish with the rest of the mint