Peas and Almond Cream Soup
Rinse the fresh peas and thaw frozen peas. Rinse the parsley and cilantro, shake dry and pluck off the leaves. Peel the shallots and ginger and finely chop both. Sauté together in 2 tablespoons of hot oil in a saucepan until translucent. Place the peas in the pot, cook briefly, then add the broth and simmer for about 5 minutes. Remove about 150 grams (approximately 2/3 cup) of peas and rinse with cold water.
Add the almond butter, cream, parsley and cilantro to the soup and puree. Season with salt, pepper, lemon juice and zest. Add the peas back into the soup and distribute the soup into bowls. Serve with drizzled sesame oil.