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🍽️ Creamy Pea and Potato Soup

394 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 400 g floury potatoes
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• 650 g peas (frozen; thawed)
• 150 g whipping cream
• salt
• pepper
• nutmeg
• 0.5 bunch chervil (10 g)

Instructions

1. 1. Wash the zucchini thoroughly and cut it into small cubes.
2. 2. Peel the potatoes and cut them into small cubes as well.
3. 3. Peel the onion and the garlic and chop both ingredients very finely.
4. 4. Heat the olive oil in a large pot.
5. 5. Sauté the onions and garlic over medium heat until they are soft and translucent.
6. 6. Add the zucchini and potato cubes to the pot.
7. 7. Fry the vegetables together with the onions for 2 minutes.
8. 8. Deglaze the vegetables with the vegetable broth.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer on low to medium heat for 20 minutes until the potatoes are tender.
11. 11. Add the 600 g of peas to the soup.
12. 12. Cook the peas for a further 5 minutes.
13. 13. Stir the 100 g of cream into the soup.
14. 14. Puree the soup finely with a hand blender.
15. 15. Finally, season the soup with salt, pepper, and freshly grated nutmeg.
16. 16. Wash the chervil thoroughly and shake it dry.
17. 17. Pluck the chervil leaves from the stems.
18. 18. Fill the soup into four bowls.
19. 19. Garnish the soup with a dollop of cream, some whole peas, and fresh chervil leaves.
20. 20. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 394
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 40 g