Pureed pea soup

Name: Pureed pea soup
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp ingredients for 4 persons; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Butter or margarine; 300 g frozen peas; 1 TABLESPOON Flour; 3/4 l Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 6 cherry tomatoes; 100 g Rungs Mix; 1/2 potty Chervil; 75 g Fresh cream; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp ingredients for 4 persons
1 Onion
1 Garlic clove
2 TABLESPOONS Butter or margarine
300 g frozen peas
1 TABLESPOON Flour
3/4 l Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp white pepper
6 cherry tomatoes
100 g Rungs Mix
1/2 potty Chervil
75 g Fresh cream
7-10 Tbsp Chervil

Directions

1
Peel and finely dice the onion and garlic. Melt the fat in a pot. Sauté onion and garlic in it. Add peas and flour. Deglaze with broth while stirring and bring to the boil.
2
Simmer at low heat for about 5 minutes. Take out 2 tablespoons of peas. Puree the soup. Season to taste with salt and pepper. Wash the tomatoes and cut them into slices. Put sprouts on a sieve, rinse briefly and drain.
3
Wash the chervil, dab dry and put something aside for garnishing. Roughly chop the rest of the chervil. Fill pea soup into small bowls. Add 1 blob of crème fraîche to each bowl. Arrange tomatoes, sprouts, the rest of peas and chopped chervil on top.
4
Garnish with chervil. Baguette tastes good with it.