Fine pea soup with mint sour cream

Ingredients for 4 servings:

• 800 g peas, frozen
• 25 g butter
• 1 shallot(s), finely chopped
• 1 tbsp honey
• 1 stalk(s) leek, washed and finely chopped
• 150 ml dry white wine
• 250 ml broth
• 200 g sweet cream
• some salt and pepper, black, from the mill
• Nutmeg, freshly grated
• 100 g sour cream or crème fraîche
• 3 sprigs of mint
• 1 organic lemon(s)
• ½ bunch chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and tasty

Sauté the finely chopped shallot in the butter and let it caramelize slightly with the honey. Deglaze with white wine and add the peas, leek, and stock. Simmer the soup for about 30 minutes. Take 2 tablespoons of peas for each bowl and keep warm (for garnish). In the meantime, grate some lemon zest, finely chop the chives, and wash and dry the mint. Purée the mint leaves with the sour cream (using an immersion blender), season with salt and lemon zest. Purée the soup (it will be particularly smooth if you then pass it through a very fine sieve). Return the soup to a saucepan, top up with cream, and heat through. Season with salt, pepper, and nutmeg. Add 2 tablespoons of the reserved whole peas to each bowl and place a generous dollop of the mint sour cream in the center of the bowl. Top up with soup and garnish with chive curls.