Before my vegan challenge, I would have eaten this soup with salmon or shrimp. But since that is not an option anymore, I was looking for something that brings a bit hearty flavor to it.
How to prepare: You’ll need for two people one pack of frozen peas. Put them into a pot of hot olive oil, add a chopped shallot and let it fry for about a minute. Add a tea-spoon vegetable stock dissolved in water until the peas are covered. Let it boil for a while, until the peas are soft. Mix it until it is creamy. Add salt, pepper, a tea-spoon lemon juice and some chili to taste, parsley to garnish. Cut some peeled chestnuts into slices, pan them short using a bit olive oil. When they are roasted, add them to the soup. Voìla! :-)