20-minute pea soup with wild garlic
- 1 Bundle Spring onions
- 300 g Potatoes
- 2 EL Oil •
- 1 EL Vegetable stock (instant)
- 500 g frozen peas
- 1 Bund Wild garlic
- 3 EL Crème fraîche
- Salt, pepper, sugar
25 minutes
very easy
- 1.
- Clean, wash and roughly cut the spring onions. Peel, wash and dice the potatoes. Heat the oil in a large saucepan. Fry the spring onions and potatoes in it. Pour in 1 liter of water and stock, bring to the boil and cook for about 10 minutes.
- 2.
- Add the frozen peas, bring to the boil again and simmer for approx. 5 minutes.
- 3.
- Wash the wild garlic, shake dry and chop. Puree the soup finely, stir in the wild garlic and crème fraîche. Season to taste with salt, pepper and a pinch of sugar.
1 person approx.:
- 250 kcal
- 8 g protein
- 10 g fat
- 30 g carbohydrates
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