Ingredients:
For four people
• 350 g / 12.3 oz (1 bag) of frozen peas
• 1 onion
• 500 ml / 17 fl oz vegetable or poultry broth
• 250 ml / 8.4 fl oz 12% cream
• 1 spoonful of butter
• A pinch of nutmeg
• A pinch of salt

Preparation:
Skin the onion, cut it into cubes and fry it in butter until golden. Wash the peas and add them to the onion. Pour broth into the mix. Cook until soft, add cream and mix it all with a hand blender. Add salt and spice according to preference. Top it off with soft, decorative blooms and young pea stems instead of the usual parsley. Arrange the blooms in the bowl only after the soup has been poured, so as to prevent them from fading.

• Add a potato cut into cubes to the soup. This will help you achieve a softer texture and a more filling result.
• Cream soups aren’t limited to peas. You can also use a mixture of red beets with carrot, pumpkin in late summer, or even edible conkers later in the year. For every soup you should choose blooms that complement the taste but contrast in color. For a start you can try carrot with beet and daisies, pumpkin and palsy, conkers and marigold. The combination of carrot and beet also goes well with mustard blooms.

Subscribe today and get the next issue.
Schedule: July 15 – October 15 – January 15

BACK ISSUES: CLICK HERE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Where to buy My Herbs:

New issue is out: Barnes & Noble, Broadway, New York