Pea-Sugar Pea Cream Soup

Name: Pea-Sugar Pea Cream Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Sweet peas; 125 g spring onions; 20 g Butter or margarine; 300 g frozen peas; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 7-10 Tbsp Pepper; 1/2 bunch Chives; 150 g Fresh cream; 160 g Baguette or ciabatta

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Sweet peas
125 g spring onions
20 g Butter or margarine
300 g frozen peas
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
7-10 Tbsp Pepper
1/2 bunch Chives
150 g Fresh cream
160 g Baguette or ciabatta

Directions

1
Clean, wash and drain the sugar snap peas. Leek onions clean, wash and, up to 4 pieces to garnish, cut into rings. Heat the fat in a pot and fry the spring onions in it.
2
Pour on 1 litre of water, bring to the boil, add sugar snap peas and frozen peas and season with salt and pepper. Cover and cook for 10-15 minutes. After about 5 minutes, remove some mangetout and peas from the stock and set aside.
3
Wash the chives, dab dry and cut into fine rolls. Puree the vegetables in the broth and stir half of the crème fraîche into the soup. Season to taste with salt and pepper. Serve the soup in deep cups and place the removed vegetables on the hot soup.
4
Spread the remaining crème fraîche as a blob and sprinkle with chives. Serve garnished with a young spring onion. Serve with ciabatta bread or baguette.