Pea soup with melted cheese

Ingredients for 2 servings:

• 300 g peas, frozen
• 150 g potatoes
• 100 g parsley root(s)
• 2 spring onions
• 2 sprigs of marjoram
• 500 ml vegetable stock
• 70 g processed cheese
• 20 g butter
• salt and pepper
• Maggi
• 2 tbsp goose fat for steaming

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel and dice the potatoes and parsley root. Finely slice the spring onions and leek. Sauté these ingredients in the hot goose fat. Then pour the broth over the vegetables and simmer for 15 minutes. Add the frozen peas and marjoram leaves and simmer for another 10 minutes. Remove the pot from the heat and purée the contents until smooth. Return the soup to the heat and whisk in the cheese and butter until dissolved. Season the soup to taste with salt, pepper, and a few dashes of Maggi seasoning. You can also slice Vienna sausages or other sausages into it, if desired. Instead of the Maggi seasoning, you can also add lovage from the garden with the peas.