Ingredients

The following ingredients have 4 Servings
  • 2 Tbsps butter
  • 1 onion (finely chopped)
  • 1.667 cups floury potatoes (finely diced)
  • 1 cup peas
  • 0.375 cup dry white wine
  • 3 cups vegetable stock
  • 2.75 cups Snap pea (cut into small pieces)
  • 1 handful Chervil (leaves plucked)
  • 0.667 cup cream
  • Nutmeg (freshly grated)
  • 0.5 cup smoked Salmon (cut into strips)

Instruction

  • Melt the butter in a pan and fry the onions until translucent. Add the potatoes and peas and fry together briefly.
  • Pour in the wine and stock. Season with salt and ground black pepper and simmer over a medium heat for around 20 minutes, adding the sugar snap peas and half the chervil after 10 minutes.
  • Blend the soup to a fine purée and strain through a sieve, then heat through again.
  • Whip the cream until stiff and put 4 tbsp to one side. Stir the rest of the cream into the soup. Season to taste with salt, ground black pepper and nutmeg.
  • Divide the soup between soup bowls and serve garnished with the remaining cream, strips of salmon and chervil leaves.