Light pea cream soup with ham

Name: Light pea cream soup with ham
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 small onion (about 50 g); 1 (approx. 80 g) small potato; 1 TABLESPOON Oil; 120 g frozen peas; 200 ml Vegetable broth; 1 spearmint stem; 3 TABLESPOONS Buttermilk; 1 Organic Lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON flaked almonds; 1 washer (25 g) low-fat cooked ham

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

For dinner you can's like to be a little lighter. With this soup you can spoon your way through the evening without regrets.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 small onion (about 50 g)
1 (approx. 80 g) small potato
1 TABLESPOON Oil
120 g frozen peas
200 ml Vegetable broth
1 spearmint stem
3 TABLESPOONS Buttermilk
1 Organic Lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON flaked almonds
1 washer (25 g) low-fat cooked ham

Directions

1
Peel and finely chop the onion. Peel, wash and finely dice the potato. Heat oil in a pot, fry onion and potato until transparent. Add peas, except some for garnishing. Deglaze with broth, bring to the boil, cover and let it simmer for about 10 minutes
2
Wash the lemon and grate dry. Finely grate 1/4 of the peel, remove the rest in zests. Wash the mint, shake dry, pluck leaves from the stalks and add to the soup, except for a few leaves for garnishing
3
Mash the peas in the vegetable stock. Stir in 2 tablespoons of buttermilk. Season to taste with grated lemon peel, salt and pepper. Roast almonds in a pan without fat, remove. Cut ham into strips. Pour soup into a bowl. Garnish with ham, peas, 1 tablespoon buttermilk, mint, almonds and lemon zests