Grüner Veltliner Cream Soup with Baked Peas

For the Grüner Veltliner cream soup with baked peas, first heat olive oil in a pot, sauté shallots and garlic without color. Add the quartered potatoes, deglaze with white wine and boil down. Pour in chicken stock and simmer for about 20 minutes.

When the potatoes are cooked soft, add whipped cream and simmer for another 5 minutes. Add crème fraîche and puree with a hand blender. Season to taste with salt and pepper and nutmeg.

Serve Grüner Veltliner cream soup with baked peas and finely chopped chives.

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Preparation Tip:

If you like, you can refine the Grüner Veltliner cream soup with baked peas in the plate with a dab of whipped cream or crème fraîche.

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