Pea soup with garnish

Ingredients for 12 servings:

• 1 ½ kg peas, frozen
• 2 potatoes
• 1 onion(s)
• 1 bunch of soup vegetables
• 2 vegetable stock cubes
• 2 chili peppers
• 1 shot of white vermouth
• 1 tsp turmeric
• 200 g cooked North Sea crabs, alternatively finely chopped smoked salmon
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and chop the onion, potatoes, and soup vegetables. First, fry the onions in a large pot, then add the potatoes and soup vegetables and fry briefly. Add about 3 liters of hot water, the frozen peas, and the vegetable stock cubes. When the soup is boiling, add the slit chili peppers in a tea bag and let them steep. When the peas have broken down, add the turmeric and season with salt and vermouth. Remove the bag of chili peppers and strain the soup through a sieve. Heat briefly again. To serve, place a few crabs or some salmon into each bowl and ladle the soup over the top.