• 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)


  • Prepare the Peas:
      • 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.

  • Cook the Peas:
      • 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.

  • Blend the Cream:
      • 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.
  • Finish the Cream:
      • 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.