Creamy Pea Soup with Smoked Salmon

Peel and dice the onions. Heat oil in a large saucepan. Saute onions until translucent. Add marjoram. Extinguish with 2 liters of water. Mix in clear soup and add shelled peas. Bring to a boil and simmer on low heat for about 50 minutes with the lid on.

2. Remove 2 tbsp peas from the clear soup and set aside. Mash the rest of the peas in the clear soup. Add Tk peas and 150 g whipped cream and simmer for about 5 minutes.

Cut salmon into strips. Add to soup with peas set aside, season to taste. Lightly whip 50 g of whipped cream. Serve soup with whipped cream and perhaps marjoram.

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