Cream of pea soup with cod

Ingredients for 4 servings:

• 1 onion(s)
• 100 g celery
• 2 tbsp olive oil
• 200 ml vegetable broth (instant)
• 300 g peas, frozen
• 800 ml milk
• some salt
• some pepper
• 5 boiled potatoes
• 800 g cod fillet(s)
• 1 bunch tarragon
• some lime zest, finely grated

Instructions

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

Peel and finely dice the onion. Peel, rinse, and finely dice the celery. Heat olive oil in a saucepan and sauté the diced onion and celery. Pour in the stock and add the peas. Sauté the vegetables and top up with the milk. Season the soup with salt and pepper, and puree. Dice the potatoes. Cut the fish into bite-sized pieces. Gently simmer both in the soup until cooked through. Finely chop the tarragon. Season the soup with this and finely grated lime zest.