Creamy Pea Soup with Oregano
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 onion
- 1 potato
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- peppers
- 500 grams frozen Peas
- 1 l Vegetable broth
- 4 fresh oregano
- 100 grams Whipped cream
- 1 Tbsp lemon juice
Preparation steps
1.
Peel and chop onion. Peel potatoes and finely chop. Peel and chop garlic.
2.
Heat oil in a pot and sauté onion until translucent. Add potatoes and garlic. Season with salt and pepper to taste.
3.
Add 450 grams peas and vegetable broth. Bring to a boil, lower the heat, and simmer for about 15 minutes, until potatoes are soft.
4.
Rinse oregano, shake dry and pluck leaves. Reserve a few leaves for garnish and chop the rest and add to the soup.
5.
Puree the soup, add half the cream, bring back to a simmer and season with salt, pepper, and lemon juice.
6.
Whip the remaining cream. To serve, ladle soup into bowls. Dollop with whipped cream and sprinkle with remaining peas and oregano leaves.
