Cream of green pea soup with sesame zucchini strips

Ingredients

• 2 shallots, finely diced
• 2 tbsp butter for sautéing
• 400 g frozen peas
• 400 ml vegetable broth (optionally more)
• 150 ml cream
• Salt & pepper
• ½ zucchini
• 5 g sesame oil
• 2 tbsp olive oil or sesame oil
• Salt & pepper for seasoning

Preparation

1. Sauté the shallots: Heat the butter in a pot and sauté the shallots until translucent.
2. Cook the peas: Add the frozen peas, heat briefly, and deglaze with the vegetable broth. Bring to a boil and simmer for approx. 15–20 minutes until the peas are soft.
3. Puree: Add the cream and finely puree the soup with an immersion blender. Season with salt and pepper to taste. If it is too thick, add a little more broth.
4. Sauté the zucchini: Quarter the zucchini lengthwise and shave into thin strips using a vegetable peeler. Heat the oil in a pan and fry the zucchini strips and sesame seeds over medium heat for 5–8 minutes until crispy. Season with salt and pepper.
5. Serve: Pour the hot cream of pea soup into preheated bowls, garnish with the sesame zucchini ribbons, and serve.

Enjoy your meal!