Potato cream with peas

Ingredients for 4 servings:

• 1 small onion(s)
• 1 tbsp butter
• 750 g potatoes
• 1 small leek(s)
• 750 ml vegetable broth, strong
• 400 g pea pods
• 1 corner(s) of cream cheese
• 100 ml cream
• n. B. Salt
• n. B. Pepper, freshly ground
• n. B. Fresh herbs, e.g. parsley, chives
• n.e. smoked fish(s), e.g. B. Halibut

Instructions

Working time approx. 20 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours

With or without smoked fish, a cold or warm soup

Finely dice the onion. Peel the potatoes, weigh them, and cut them into large pieces. Trim the leek, cut about 125g of the white part into strips, leaving the green part whole. Sauté the diced onion in the butter, add the potatoes and leek strips, and sauté briefly. Pour in about 600ml of vegetable stock, add the green parts of the leek, and bring to a boil. Simmer everything for a good half hour until soft. While the vegetables are cooking, remove the peas from their pods. Remove the green parts of the leek from the stock, purée the rest of the vegetables in the stock with the cream cheese and cream, or mash them well. Add a little more vegetable stock if desired. This should be a very thick soup. Add the shelled peas, add fresh herbs if desired, and season with salt and pepper. Serve warm or allow to cool. Chill in the refrigerator. Season again before serving, transfer to a plate, and garnish with shredded smoked fish, if desired. This soup is easy to prepare and makes a great summer meal served cold on hot days. It also tastes delicious warm. Depending on your appetite, this recipe serves 2-4 people.