Herbal Pea Cream Soup

Name: Herbal Pea Cream Soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Egg; 1 Onion; 1 TABLESPOON Butter or margarine; 300 g frozen peas; 3/4 l Vegetable broth (instant); 3 Stem(s) Mint; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 TABLESPOONS creamy cream yoghurt

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Egg
1 Onion
1 TABLESPOON Butter or margarine
300 g frozen peas
3/4 l Vegetable broth (instant)
3 Stem(s) Mint
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 TABLESPOONS creamy cream yoghurt

Directions

1
Boil the egg hard for about 10 minutes, drain, quench and peel. Peel and finely chop the onion. Melt the fat. Sauté onion in it. Add peas, deglaze with broth, bring to the boil and simmer for 5 minutes.
2
Wash herbs, dab dry. Pluck the mint leaves from the stalks, except for something to garnish. Chop mint and parsley finely. Puree the soup, season to taste with salt and pepper and add the chopped herbs, except for 1 tablespoon, to the soup. Finely dice the egg. Arrange soup in bowls. Stir yoghurt until smooth. Add 1 tablespoon of yoghurt to each soup. Sprinkle with egg and remaining herbs.
3
Finely dice the egg. Arrange soup in bowls. Stir yoghurt until smooth. Add 1 tablespoon of yoghurt to each soup. Sprinkle with egg and remaining herbs. Garnish with mint