Potato soup with honey-vegetable topping

Ingredients for 3 servings:

• 5 large potatoes, floury
• 1 ½ liters vegetable broth
• ½ vegetable onion(s)
• 1 large carrot(s)
• 80 g snow pea(s)
• 100 g peas, frozen
• ½ cup cream
• 1 ½ tbsp olive oil
• 1 tbsp butter
• 1 ½ tbsp honey
• 1 ½ tsp marjoram, dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and cut into chunks. Chop and roughly dice the onion. Peel the carrot and slice into small sticks. De-thread the snow peas and cut into small pieces. Heat olive oil in a tall saucepan and first sauté the diced onion until translucent and add a little salt. Then add the diced potatoes, sauté for a while, and then add about half of the vegetable stock. Season with marjoram, salt, and pepper and simmer for about 20-25 minutes until soft. Meanwhile, cook the frozen peas in a little vegetable stock in a small saucepan until al dente. Drain and set aside. Heat the butter in a non-stick pan and sauté the carrots and snow peas. Add a little salt and a very small amount of vegetable stock. Then add the prepared peas and honey, mix well, and turn off the heat. Now puree the soft-boiled potatoes in a blender until smooth, return to the stovetop, and add enough vegetable stock to reach the desired consistency. Bring to a boil briefly, season again if desired, and remove from the heat. Finish with cream and serve the soup in bowls. Serve the warm vegetables separately. Serve with fine farmhouse bread for a wonderfully fresh winter dish.