Creamy Split Pea Soup
Peel and finely chop the onion and garlic. Rinse the zucchini and cut into small cubes. Peel and finely dice the potatoes.
Heat 3 tablespoons of oil in a saucepan and saute the onion and garlic. Add the zucchini and potatoes and saute briefly, stirring constantly. Pour in the vegetables stock and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, until the vegetables are cooked.
Mash the contents of the pan and add the peas. Cook for another 5-6 minutes, until the peas are tender. Stir in the cream and season with salt, pepper and nutmeg. Serve the soup with fresh bread.