Pea and basil cream soup

Ingredients for 6 servings:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion(s), finely diced
• 1 clove(s) garlic, finely chopped
• 1 tsp salt
• ½ tsp pepper
• 700 g peas, frozen
• ½ pot fresh basil, chopped
• 500 ml chicken broth
• 400 ml cream
• 100 g mozzarella, sliced
• ½ red bell pepper(s), diced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely chop the onion and garlic. Heat the olive oil and butter in a large pot. Add the onion and garlic and sauté until translucent. Add the frozen peas, chopped basil, and add them as well. Season with salt and pepper and cook until the peas begin to soften. Then add 250 ml of chicken stock and puree the soup with a hand blender. Add the remaining chicken stock and cream and cook for another 5 minutes. Serve hot with finely sliced ​​bell pepper and mozzarella slices.