Pea soup with balsamic foam

Pea soup For the pea soup, peel and finely chop the shallots and garlic.
Sauté the onions in a pan in olive oil, then add the garlic and sauté briefly.
Now add the vegetable stock and frozen peas, bring to the boil and then simmer over a low heat for 10 minutes.
Then remove 2 tbsp of peas for the topping and set aside for later.
Then add the fine vinegar and cream, bring to the boil briefly and leave to infuse.
Then add the parsley and puree everything with a hand blender.
Finally, season to taste with salt and pepper.

Balsamic foam To make the balsamic foam, first heat the vegetable stock and balsamic vinegar.
Then add the cold butter and cream, bring to the boil briefly and season with salt and pepper.
Blend with a hand blender until frothy.
Divide the soup between four deep plates.
Garnish with the balsamic foam and peas.   Croutons, cress and vegetable potato chips are also suitable toppings.