Pea and cream soup

Name: Pea and cream soup
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 2 Onions; 300 g Potatoes; 2 TABLESPOONS Butter or margarine; 300 g frozen peas; 2 TABLESPOONS Instant vegetable stock; 150 g Mushrooms; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g cooked ham; 100 g Whipped cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

2 Onions
300 g Potatoes
2 TABLESPOONS Butter or margarine
300 g frozen peas
2 TABLESPOONS Instant vegetable stock
150 g Mushrooms
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g cooked ham
100 g Whipped cream

Directions

1
Peel and chop the onions. Peel, wash and chop the potatoes. Heat the fat in a pot. Sauté diced onions until translucent. Add potatoes and peas, up to 60 g. Deglaze with 3/4 litre water, stir in broth, bring to the boil and simmer for about 15 minutes
2
Clean and clean the mushrooms and cut them into slices. Heat the oil in a pan and fry the mushrooms for about 5 minutes while turning. Season to taste with salt and pepper. Cut ham into strips
3
Finely chop the soup with a hand blender. Season to taste with salt and pepper and refine the cream. Add the remaining peas to the soup. Serve the soup with mushrooms and ham