Makes 2-4 servings

Ingredients

  • 300 gram fresh organic garden peas (alternatively use frozen organic garden peas)
  • 1 shallot, peeled and cut in fine pieces
  • 450 ml organic vegetable stock
  • 50 ml single cream
  • 1 tablespoon olive oil
  • sea salt and freshly ground pepper to taste
  • 100 ml milk

Method

  1. In a saucepan add a tablespoon of olive oil and gently fry the shallot and the peas of 3 minutes
  2. Add the stock and boil on a medium heat for ca. 10 minutes until the vegetables are soft.
  3. Blend to a creamy soup using a food processor. Add cream to the soup and mix well.
  4. Seasen with sea salt and freshly ground pepper to taste.
  5. Froth the milk with a milk frother.
  6. Fill in small bowls and decorate with some frothy milk. 

Twists

Add some crunchy kale crips on top of the milk froth. Or serve the soup with grilled prawns or fried salmon cubes.