Creamy Pea Soup
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 bunch scallions
- 1 floury potato
- 2 Tbsps butter
- 1.333 cups frozen peas
- 1 dash dry white wine
- 2 ½ cups vegetable stock
- ⅜ cup cream
- 1 tsp Horseradish (freshly grated or from a jar)
- salt
- freshly ground Black pepper
- 1 lemon juice
- Garnish
- 4 leaves pointed Cabbage
- 4 slices Smoked ham
- 4 tsps Crème fraiche
- 1 Tbsp olive oil
Preparation steps
1.
Thaw the frozen peas. Trim and wash the spring onions and cut into rings. Peel and finely dice the potato. Heat the butter in a pan and sweat the spring onions and potato. Add the peas and sweat briefly, then stir in the wine and stock. Cover and simmer for about 20 minutes. Mix the cream and horseradish. Puree the soup and push through a sieve. Stir the horseradish cream into the soup. Reheat the soup, season with salt and pepper and add lemon juice to taste.
2.
Shred the cabbage. Cut the ham into strips. Fry the ham in a dry frying pan until the fat runs, then add the cabbage and sweat briefly. Ladle the soup into bowls. Add a little cabbage and ham to each bowl. Add a teaspoonful of creme fraiche to each and serve sprinkled with olive oil.
