Green Peas Soup

Ingredients / 4 port 4eggs, preferably free range 500 g green peas, frozen 1 lit chicken broth (alternative water with 2 chicken cubes) 2 tbsp extra virgin olive oil 1 onion, thinly sliced

1 carrot, thinly sliced 2 celery stalks, sliced 4 garlic cloves, chopped 2 medium potatoes, chopped 2 tbsp fresh dill, finely chopped 1 lemon, juice Celtic salt and freshly ground pepper

Method

• In a large pot, add the oil and under medium-high heat, gently sauté the onion, carrot, celery, garlic and potatoes for a few minutes.

• Add the chicken broth and simmer for 20 minutes.

• Add the green peas and continue for another 5 minutes.

• Meanwhile, warm up water in a wide pot for the eggs, add vinegar, and as it starts to bubble, add the eggs and cook them for 3 – 4 minutes, slow cook them for 3 – 4 minutes.

• Turn off the heat on the soup and use a hand blender to cream the soup.

• Serve at once with the egg on top of the soup and the fresh dill to garnish the dish!

Tips

• I like to serve this soup with poached egg, which gives the dish a delicate character, higher nutrition, and great taste!

• Replace the green peas with artichokes hearts, amazing taste!