Ingredients:
- 500 g fresh or frozen peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 750 ml vegetable broth
- 200 ml of milk cream
- 2 butter spoons
- Salt and pepper to taste
- 50 g salmon roe (PINK)
- Fresh dill leaves to decorate (optional)
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is transparent and soft.
- Add the peas and sauté for a few minutes.
- Add the vegetable broth and bring the mixture to a boil.
- Reduce heat and simmer for 10 minutes or until peas are tender.
- Remove the pot from the heat and let the mixture cool slightly.
- Use a blender or food processor to puree the mixture until smooth.
- Return the cream to the pot and heat over low heat.
- Add the milk cream and mix well. Adjust salt and pepper to taste.
- Continue heating the cream over low heat until it is completely hot, but not boiling.
