Fine Pea Cream Soup

A bright green, irresistibly smooth and pea-fresh smelling soup, downright balm for body and soul and a fabulous prelude to a light summer menu.

Finely dice the shallots or young onions and sauté in butter, add the blanched peas, caramelize with the sugar and a touch of cayenne, season with salt. Pour in clear soup. Cover and simmer gently for eight to ten minutes.

Add marjoram or shredded coriander greens, and blend everything together with a hand blender – as desired, either a bit coarse, so that you still have the whole peas, or smooth and fine.

Ready is a wonderfully creamy, vegetable, bright green soup to bring to the table.

Pretty and tasty is a cap of onion foam. For this, an onion is juiced raw in a juicer or finely crushed on a grater and mixed with liquid, well chilled whipped cream. Strained through a sieve, the whipped cream is whipped with a hand blender until semi-stiff, a blob of it is placed on top and briefly blended.

Tip: If you have, fill this seasoned whipped cream into a cream siphon and spray a cap on the surface of the soup with it – in it, the onion cream stays fresh for a long time in the refrigerator.

Bring to the table immediately to keep the foam.

Drink: a mineral, fragrant Sauvignon, for example from the Palatinate.

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