in Soup Recipes

Pea and herb cream soup

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Ingredients for 4 servings:

  • 450 g peas, frozen
  • 750 ml vegetable stock
  • 1 bunch of parsley
  • 1 bunch of chives
  • 1 box of cress
  • 100 ml cream
  • Herbal salt (Hildegard salt)
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Bring the vegetable stock to a boil, add the peas, and simmer for about 15 minutes. Meanwhile, roughly chop the parsley, chives, and cress. Add the herbs to the soup and puree with a hand blender. Add the cream, heating again if necessary. Season with salt and pepper. Tips: Toast some croutons (I use whole-grain toast) in a pan. If you have any leftover cress, sprinkle it on top of the soup for a nice touch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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