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🍽️ Creamy Pea and Potato Soup with Fresh Basil

183 kcal · 30 min · 4 servings

Ingredients

• 200 g floury potatoes (2 floury potatoes)
• 1 shallot
• 1 clove of garlic
• 1 kg green pea pods (or 400 g frozen peas)
• 15 g butter (1 tbsp)
• 750 ml vegetable broth
• 2 sprigs basil
• salt
• pepper
• nutmeg
• 80 g sour cream (4 tbsp)

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the shallot and the garlic and chop both ingredients very finely.
3. 3. Carefully remove the peas from their pods.
4. 4. Heat the butter in a large pot.
5. 5. Sauté the shallots and garlic over medium heat until they are translucent and soft.
6. 6. Add the peas and the potato cubes to the pot.
7. 7. Deglaze the mixture with the broth.
8. 8. Simmer the soup over low heat for 20 minutes until the vegetables are tender.
9. 9. Wash the basil under running water and shake it dry.
10. 10. Pluck the basil leaves from the stems.
11. 11. Set aside a few nice leaves for decoration.
12. 12. Add the rest of the basil to the soup.
13. 13. Puree the soup finely with a hand blender.
14. 14. Season the soup with salt and pepper to taste.
15. 15. Add a pinch of freshly grated nutmeg.
16. 16. Fill four deep bowls with the finished soup.
17. 17. Add one tablespoon of sour cream to each bowl of soup.
18. 18. Sprinkle the bowls with the reserved basil leaves.

Nutrition per serving

• kcal: 183
• Protein: 9 g · Fett/Fat: 7 g · Carbs: 20 g