Ingredients

• 450 g (1 package) frozen green peas
• 4 potatoes
• 1 leek
• 1/2 carrot
• 1/2 parsnip
• 2 tablespoons butter
• 5-6 cups vegetable broth
• 1/4-1/3 cup heavy cream 30%
• 3/4 (three quarters) teaspoon ground cinnamon
• large handful of fresh lovage or 3 teaspoons dried

Preparation

1. Pour the frozen peas into a bowl. Peel the potatoes, rinse, cut into dice. Peel the leek of outer leaves, trim the roots and green ends. Split the remaining white and light green part lengthwise in half and rinse under running water, cut into cross-wise pieces. Peel the carrot and parsnip, rinse, split lengthwise into 2 parts.
2. In a large and wide pot, melt the butter, add the leeks and sauté, stirring from time to time, for about 3 minutes, then add the potatoes, carrot, and parsnip, salt, and continue frying, stirring occasionally, for about 3 minutes.
3. Pour in 5 cups of hot broth and bring to a boil. Cover and cook under the lid for about 15 minutes until the potatoes are tender. Add the peas and cook over moderate heat without the lid for about 4-5 minutes until the peas are soft (you cannot cook them too long or they will become harder). One minute before the end, add the dried lovage (add fresh at the end).
4. Remove the carrot and parsnip from the soup, blend the rest into a smooth cream with the addition of cinnamon, cream, and fresh lovage, keeping some leaves for serving. If the soup is very thick, add a bit more hot broth. Season with salt if needed.
5. Sprinkle the soup portions with ground pepper, fresh lovage, a dollop of cream, a pinch of cinnamon, and croutons from whole grain bread. The soup is good right after cooking, but gains deeper flavor over time.