Pea soup "Spring Green"

Name: Pea soup "Spring Green"
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Shallots; 1 Garlic clove; 2 TABLESPOONS Olive oil; 500 g frozen peas; 1 litre Vegetable broth; 1/2 Organic Lemon; 5 Stem/s Mint and flat-leaf parsley; 150 g Schmand; 7-10 Tbsp salt, pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

Parsley, mint and frozen peas are there whenever we crave for green

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Shallots
1 Garlic clove
2 TABLESPOONS Olive oil
500 g frozen peas
1 litre Vegetable broth
1/2 Organic Lemon
5 Stem/s Mint and flat-leaf parsley
150 g Schmand
7-10 Tbsp salt, pepper

Directions

1
Peel the shallots and garlic and chop both finely. Heat the oil in a pot. Sauté shallots and garlic briefly. Add frozen peas and pour on approx. 1 l stock, add lemon peel. Simmer covered for about 8 minutes until soft.
2
In the meantime, wash the herbs, shake them dry and pluck the leaves. Add parsley, about half mint and about 75 g sour cream to the soup. Puree finely with a hand blender, adding some stock if necessary until the desired consistency is achieved. Season to taste with salt, pepper and lemon juice. Serve with the rest of the sour cream and mint leaves.