Creamy pea soup with cilantro and lime

1. Shell 1 kg of peas. Rinse them under running water. Peel and chop 1 onion. Sweat in a pan with 1 tablespoon of olive oil (don;t brown). Add 1.5 liters of water and 1 vegetable stock cube.

2. Wash and cut ½ bunch of fresh cilantro (reserve 2 sprigs to flavour the pea soup just before serving). Dip it in the stock. Bring to a boil, add the peas and cook for 25 minutes. Mix with hand blender. Let cool, then place in the fridge 1 hour.

3. Wash 1 lime, and pat dry. Zest (without the white part, which can be bitter). Serve the chilled creamy pea soup in glasses, sprinkle with lemon zest and some fresh coriander sprigs.

Photo credit: Sucré Salé