Quick Pea Soup

1. 

onion 3.25 oz (90 g) • potatoes 6 oz (170 g) • unsalted butter 0.5 oz (15 g)

In a saucepan melt the butter and fry finely chopped onion in. Add potato chopped into a smaller pieces.

2. 

chicken stock 2.5 cup (600 ml)

Pour the stock over the mixture in a saucepan. Simmer over the medium heat until potatoes are soft.

3. 

peas 10.5 oz (300 g) • basil 8 leaves • sweet cream for cooking 6.75 tbsp (100 ml)

Toss in the saucepan fresh or frozen peas, leaves of fresh basil, single cream, let it cook for further 5 minutes.

4. 

salt • ground black pepper

Set soup aside, with hand blender mix all together properly. Salt and season.