Cold pea soup with herb Blévita crunch

The light and digestible crunch of minced Blévita is excellent, for example, on a pea soup with cream. The creamy soup is also excellent hot. Ingredients Small meal For 4 people 1 onion 250 g of floury potatoes 300 g of frozen peas 1 tablespoon of olive oil 8 l of vegetable broth 2.5 dld of full cream salt pepper 1 package of Blévita Sandwich with herbs of 54 g 25 g of pea shoots How to proceed Preparation: approx. 40 minutes Refrigeration: at least 4 hours Total time: 4 h 40 min Finely chop the onion. Cut the potatoes into cubes. Fry both with the peas in the oil. Add the stock to the vegetables and simmer for approx. 20 minutes. Blend everything very finely and let it cool. Put the soup in the fridge for at least 4 hours. Beat the cream until it becomes nice and soft. Incorporate half of the cream into the soup. Season with salt and pepper. Coarsely chop the Blévita. Pour the cream into the bowls. Distribute the remaining cream and the pea shoots. Garnish with crumbled Blévita and se