Pea and Coriander Cream Soup

Prep Time

5 minutes

Cook Time

20 minutes

Difficulty

medium

a velvety green delight that sets the perfect tone for your next dinner party. This soup is not only wonderfully light and fresh, but also packed with flavor thanks to a zesty hint of lemon and the warm, aromatic kick of coriander seeds. It’s elegant as a starter, comforting as a light lunch, and picture-perfect in the bowl. Serve it with a slice of crusty bread, and you’ve got a little bowl of green gold! 🟢✨

Portions

What you'll need

225.0 g

peas

frozen
2.0

spring onions
1.0

shallot
2.0 tsp

coriander seeds

To the Product ➜
0.5

lemon
20.0 g

butter
300.0 ml

vegetable broth
40.0 g

crème fraiche
150.0 ml

creme
Salt and Pepper

to taste

To the Product ➜

How it's done

Let the peas thaw slightly. Slice the spring onions into fine rings. Peel and finely dice the shallot. Wash the lemon with hot water, pat dry, and finely zest the peel. Cut the lemon in half and squeeze out the juice

Sauté the spring onions and shallot in half of the butter. Add the coriander seeds and briefly toast.

Pour in the vegetable broth, cover, and let simmer over medium heat for about 5 minutes. Meanwhile, mix the crème fraîche with a little lemon juice until smooth and season with lemon zest, salt, and pepper.

Add the peas to the pot and let them simmer for another 2 minutes.

Blend the soup with a hand blender until smooth, stir in the cream, warm through, and season with salt, pepper, and about 2 tablespoons of lemon juice.

For the topping, briefly sauté a few peas and some spring onion rings in the remaining butter (1–2 minutes) and season with salt and pepper.

Divide the soup between two bowls, garnish with the crème fraîche and the pea-onion topping.

Optionally, sprinkle with fresh herbs before serving.