In winter, nothing beats a good hot soup. This pea soup is best enjoyed with Heida Les Fleurs, whose freshness harmonises perfectly with the soup’s velvety texture.
Starter for 4 people
- Roughly chop one to two shallots and a large clove of garlic, then sauté them in a wok with a little oil.
- Add 250 g of peas (fresh or frozen) and sauté briefly.
- Add approx. 1 dl of water, 1 tsp vegetable stock, pepper and a pinch of chilli.
- Simmer covered until the peas are tender, adding water if necessary. At the end, add about ten coriander leaves.
- Blend everything
- Add a generous tbsp of crème fraîche, and water if necessary.
Reheat in the same wok and adjust the seasoning.
Garnish with a little cress and serve with ham crisps.
Ham crisps
Place a few extra-thin slices of cured ham under your oven grill. Grill for 3–4 minutes until crispy. A tip: stay close by—it burns quickly!
