Creamy Garden Peas Soup

Use fresh herbs for a refreshing spring taste.

Preparation time: 25 minutes
Serves: 6-8 people

Ingredients:

200 gram potatoes
400 g of garden peas (fresh or frozen)
2 onions
200 ml crème fraiche
a pint of milk
3 cubes of vegetable broth
olive oil
1 teaspoon tarragon or 1 tablespoon Italian seasoning or a hand fresh herbs (a mixture of parsley and thyme, rosemary, oregano, marjoram, etc.)
salt and pepper

To garnish: sliced radish or chervil

Directions:

Peel the potatoes and cut into small cubes. Chop the onions.
Put a little olive oil in a large saucepan with the dried tarragon or dried Italian herbs. Heat and fry the onions with the spices. Once they are translucent, add the garden peas and potato. Fry on a high heat, stirring constantly.
After about 4 minutes, stir in 1.5 liters of water and add the bouillon cubes. Cook for about 8 minutes.
If the potatoes are cooked, turn the gas off and puree the soup in a blender. Pour a pint of milk and crème fraiche. Stir well. Reheat the soup just to a simmer.

Finally add herbs, salt and pepper to taste.

Serve in glasses. Put a dab of sour cream on each soup glass and garnish with a sprig of chervil or radish slices.