Cold Avocado Yoghurt Soup and Warm Riesling Pea Foam Soup with Chilli and Lime

Riesling pea foam soup

1. First chop the chilli pepper and the garlic cloves into small pieces. Fry both in hot oil and add the peas. Pour the chicken broth over the top, add the ginger and bring to the boil for 45 minutes. Then puree the mixture with the hand blender and strain the soup through a fine sieve.
2. Then add Riesling, lime juice and lime zest, season the soup with salt and pepper and simmer for another 10 minutes without the lid.
3. Garnish the soup with a dollop of crème fraîche, some Parma ham (cut into thin strips) and fresh coriander.

Avocado yogurt soup

1. Wash the mint, shake dry and pluck the leaves from the stems (put some leaves aside for garnish). Halve the lime and squeeze out the juice. Wash the chili peppers and cut into rings (remove the seeds). Also put some chilli aside for garnish. Then peel and roughly cut the garlic. Halve the avocados, remove the stones and remove the pulp. Cut some pulp into fine cubes for garnish and coarsely chop the rest.
2. Put all ingredients together with the yoghurt in a tall mixing bowl and puree finely. Finally stir in the milk and season the soup well with salt and pepper. Garnish the soup with mint, diced avocado and chilli.