Ingredients

• 35 g butter
• 1/2 onion
• 250 g shelled green peas (fresh or frozen)
• 70 ml water
• 350 ml milk
• 1 teaspoon chili powder (or to taste)
• 2 teaspoons tabasco sauce (or to taste)
• 2 tablespoons lemon juice
• 2 tablespoons chopped chives

Salad:

• 4 lettuce leaves
• 2 pieces smoked salmon
• 1/2 avocado
• 2 teaspoons lemon juice
• 2 tablespoons oil
• croutons

Preparation

1. In a skillet or pot with thick bottom, melt butter on low heat. Add diced onion and sauté until soft for about 5 minutes, stirring from time to time, do not brown.
2. Add peas and pour in water. Increase heat to medium and simmer covered for 3 - 4 minutes or until peas are soft. Add milk, season with salt and pepper and bring to a boil while stirring. Blend to a puree, leaving 2 tablespoons of peas for garnish.
3. Pour the soup back into the pot, season with chili, tabasco and lemon juice. Heat before serving. Sprinkle with chives, serve for example with croutons and with a salad of smoked salmon and avocado.
4. Smoked salmon and avocado salad: arrange chopped salmon and sliced avocado on lettuce, drizzle with lemon juice, season with salt and pepper, drizzle with oil.