Pea and cream soup

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 8
  • 2 Onions
  • 300 g Potatoes
  • 2 TABLESPOONS Butter or margarine
  • 300 g frozen peas
  • 2 TABLESPOONS Instant vegetable stock
  • 150 g Mushrooms
  • 2 TABLESPOONS Sunflower oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g cooked ham
  • 100 g Whipped cream

Directions

  1. 1

    Peel and chop the onions. Peel, wash and chop the potatoes. Heat the fat in a pot. Sauté diced onions until translucent. Add potatoes and peas, up to 60 g. Deglaze with 3/4 litre water, stir in broth, bring to the boil and simmer for about 15 minutes

  2. 2

    Clean and clean the mushrooms and cut them into slices. Heat the oil in a pan and fry the mushrooms for about 5 minutes while turning. Season to taste with salt and pepper. Cut ham into strips

  3. 3

    Finely chop the soup with a hand blender. Season to taste with salt and pepper and refine the cream. Add the remaining peas to the soup. Serve the soup with mushrooms and ham

Nutrition Facts

KCAL
150 kcal
CARBS
11 g
FATS
9 g
PROTEINS
6 g

Categories & Tags

Main DishesSoups

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