Pea Coriander Soup

Name: Pea Coriander Soup
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Onion; 2 TABLESPOONS Sunflower oil; 500 g frozen peas; 5 TABLESPOONS White wine; 600 ml Poultry stock (glass); 7-10 Tbsp salt, pepper, sugar; 1 bunch/pot of coriander; 150 g Whipped cream; 2 TABLESPOONS Fresh cream; 1-2 TEASPOONS Lime juice

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 Onion
2 TABLESPOONS Sunflower oil
500 g frozen peas
5 TABLESPOONS White wine
600 ml Poultry stock (glass)
7-10 Tbsp salt, pepper, sugar
1 bunch/pot of coriander
150 g Whipped cream
2 TABLESPOONS Fresh cream
1-2 TEASPOONS Lime juice

Directions

1
Peel and finely chop the onion. Heat oil in a pot and fry diced onion until transparent. Add 350 g frozen peas. Deglaze with white wine and stock, bring to the boil. Season with salt and pepper.
2
Cover and simmer for about 8 minutes.
3
Wash the coriander, shake dry and put some stems aside. Chop the rest of the coriander with the tender stems. Add coriander, cream and crème fraîche to the soup. Puree finely with a hand blender and pass through a sieve.
4
Add the remaining peas and heat for about 2 minutes. Season with salt, 1 pinch of sugar and lime juice. Pluck the remaining coriander leaves and sprinkle them over the peas.