Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion
• 2 garlic cloves
• 250 g potatoes
• 1 liter water or broth (vegetable or chicken, e.g. from an organic cube)
• 250 g green peas (fresh or frozen)
• salt, pepper
• 2 tablespoons 30% sour cream
• 2 tablespoons parsley leaves

Preparation

1. In a pot warm olive oil with butter, add onion cut into cubes and glaze it. Towards the end add minced garlic.
2. Add peeled potatoes cut into cubes. Gently sauté for about 3 minutes, stirring occasionally.
3. Pour in water or broth and bring to a boil. Add peas, season with salt and pepper. Cover the pot and cook for about 10 minutes until ingredients are tender.
4. Add parsley leaves and sour cream and blend the soup in a standing immersion blender into cream.
5. Pour back into the pot and if needed season with salt and freshly ground pepper.
6. Serve with croutons, sour cream or olive oil and chili flakes.