Pea soup

150 ml sunflower oil

40 g parsley

leaves only

20 g dill

leaves only

15 g chives

coarsely chopped

1 tbsp olive oil

2 shallots

finely chopped

1 garlic clove

finely chopped

100 g celeriac

in small cubes

½ tsp sugar

some salt

100 ml white wine

650 ml vegetable bouillon

150 ml cream

500 g frozen peas

some salt

some pepper

50 g crème fraîche

2 sprigs of peppermint

leaves only, finely chopped

some salt

some pepper

Heat sunflower oil in a pan over medium heat (level 6) to approximately 55 °C. Place the warm oil with the herbs into a blender and blend on high speed for approximately 8 minutes. Line a sieve with muslin or fine straining cloth, carefully strain the herb oil, squeezing the cloth well. Pour the herb oil into a light-protected bottle, allow to cool, and store in the refrigerator.

Heat butter and olive oil in a pan over medium to high heat (level 6-7). Sauté shallots, garlic and celery until translucent. Add sugar and a little salt, pour in white wine and allow to reduce slightly. Add vegetable stock, cover and bring to the boil over high heat (level 8). Reduce to low to medium heat (level 3-4) and simmer for approximately 15 minutes. Add cream and peas, simmer for a further 5 minutes. Purée finely and pass through a fine sieve back into the pan. Season the soup with salt and pepper

Mix crème fraîche and peppermint, season with salt and pepper. Serve the soup and finish with the mint crème fraîche and a drizzle of herb oil.