For the soup, peel the shallot and chop finely with Braun’s MultiQuick 5 Vario 350 ml chopper attachment.
Heat oil in a pot and sauté the chopped shallot for 1-2 minutes until translucent.
Add the peas, saffron, sugar and lemon juice to the onion and pour in vegetable broth and cream. Simmer for 1-2 minutes over medium heat.
Puree finely with the hand blender shaft and season with lemon juice, salt and pepper.
For the topping, heat oil in a pan and roast the sunflower seeds in it for 3-4 minutes until golden brown, turning several times.
Pour the soup into bowls, garnish with cream, sunflower seeds, micro greens and saffron and serve.
For the soup, peel the shallot and chop finely with Braun’s MultiQuick 5 Vario 350 ml chopper attachment.
Heat oil in a pot and sauté the chopped shallot for 1-2 minutes until translucent.
Add the peas, saffron, sugar and lemon juice to the onion and pour in vegetable broth and cream. Simmer for 1-2 minutes over medium heat.
Puree finely with the hand blender shaft and season with lemon juice, salt and pepper.
For the topping, heat oil in a pan and roast the sunflower seeds in it for 3-4 minutes until golden brown, turning several times.
Pour the soup into bowls, garnish with cream, sunflower seeds, micro greens and saffron and serve.
