A delicate, creamy soup made from fresh peas briefly fried in butter with onion, garlic and mace. Everything is then simmered in stock, blended smooth and finished with cream. The soup is served with a few whole peas, a drizzle of cream and buttery croutons.
Fry the chopped onion in the butter until translucent. Add the peas and fry them briefly. Then set aside about 40 grams of the peas, add the chopped garlic and the mace, fry everything briefly and pou…
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