Asian pea soup

Ingredients for 4 servings:

• 500 g peas, frozen
• 1 large onion(s)
• 15 g butter
• 150 ml coconut cream, unsweetened
• 1 bunch of coriander leaves
• Wasabi powder
• 1 dash of soy sauce
• salt and pepper
• 200 g smoked salmon
• 4 tsp, heaped crème fraîche

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

the slightly different pea soup

Place the frozen peas in a tall pot and cover with water. Bring the peas to a boil and simmer for about 10 minutes. Then pour them into a fine sieve and drain. Peel and dice the onion. Sauté with a little butter in the tall pot until translucent. Add the peas and coconut cream and bring to a boil while stirring. Purée the soup with a blender until the soup reaches the desired consistency. Then pass it through a fine sieve to remove the hard pea skins. Rinse the cilantro, shake it dry, and finely chop the leaves. Season the soup to taste with wasabi powder, soy sauce, salt, pepper, and the cilantro. Cut the smoked salmon into bite-sized pieces and arrange them evenly on the bottom of deep soup bowls. Pour the pea soup over the salmon and garnish with a spoonful of crème fraîche. Tips: If the pea soup is too thick, simply add a little vegetable stock and bring back to a boil. If you don’t have wasabi on hand, you can also use hot horseradish to achieve the desired spiciness.