Herbal pea cream soup (diabetics)

Name: Herbal pea cream soup (diabetics)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Egg; 1 peeled onion; 1 TABLESPOON Butter or margarine; 400 g frozen peas; 3/4 l Vegetable broth (instant); 3 Stem(s) Mint; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Schmand; 100 g Baguette-Brot

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Egg
1 peeled onion
1 TABLESPOON Butter or margarine
400 g frozen peas
3/4 l Vegetable broth (instant)
3 Stem(s) Mint
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Schmand
100 g Baguette-Brot

Directions

1
Boil the egg hard in about 10 minutes. Drain, quench and peel
2
Chop the onion finely. Melt the fat. Sauté onion in it. Add peas, deglaze with broth, bring to the boil and simmer for about 5 minutes. Wash the herbs, dab dry.
3
Pluck herb leaves from the stems, except for some mint for garnishing. Chop mint and parsley finely. Dice egg finely. Stir sour cream until smooth. Puree soup, season with salt and pepper. Add chopped herbs, except for 1 tablespoon, to the soup. Stir in half the sour cream. Arrange soup in bowls. Add 1 blob of sour cream to each bowl. Sprinkle with egg and remaining herbs.
4
Add chopped herbs, except for 1 tablespoon, to the soup. Stir in half the sour cream. Arrange soup in bowls. Add 1 blob of sour cream to each bowl. Sprinkle with egg and remaining herbs. Garnish with mint. Eat baguette with it