Garden Pea Bisque
ready in 45 min.
Melt the butter in a pan and fry the onions until translucent. Add the potatoes and peas and fry together briefly.
Pour in the wine and stock. Season with salt and ground black pepper and simmer over a medium heat for around 20 minutes, adding the sugar snap peas and half the chervil after 10 minutes.
Blend the soup to a fine purée and strain through a sieve, then heat through again.
Whip the cream until stiff and put 4 tbsp to one side. Stir the rest of the cream into the soup. Season to taste with salt, ground black pepper and nutmeg.
Divide the soup between soup bowls and serve garnished with the remaining cream, strips of salmon and chervil leaves.