Pea soup and crispbread with cream cheese

Pea Soup

Ingredients:

• 2 cups green peas (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream (optional)
• Fresh parsley or mint for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil over medium heat.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. Cook the Peas:
   • Add the peas, vegetable broth, water, salt, pepper, thyme, and oregano to the pot.
   • Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the peas are tender.
3. Blend the Soup:
   • Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches using a regular blender. Be careful with the hot liquid.
   • If using, stir in the heavy cream and let it simmer for another 5 minutes.
4. Serve:
   • Ladle the soup into bowls and garnish with fresh parsley or mint.
   • Serve hot with crispbread on the side.

Crispbread with Cream Cheese

Ingredients:

• 6-8 pieces of crispbread
• 1 cup cream cheese, softened
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Prepare the Cream Cheese Spread:
   • In a small bowl, mix the softened cream cheese with chopped chives, dill, parsley, lemon zest, salt, and pepper until well combined.
2. Spread and Serve:
   • Spread a generous amount of the herbed cream cheese mixture onto each piece of crispbread.
   • Arrange the crispbread on a platter and serve alongside the pea soup.

Enjoy your delicious pea soup with crispbread and cream cheese!