Cream of spinach soup with young peas

Boil green peas, 200 grams of spinach, sliced onion, and large cubes of potato in chicken broth over low heat until cooked.

Blend the vegetables with the broth until creamy consistency.

Sauté fresh spinach leaves (10 g) in olive oil with salt and pepper for 1-2 minutes.

Pour the cream soup into a bowl, garnish with sautéed spinach and 1 spoon of sour cream.