Vegetarian pea soup with pancakes

Ingredients for 4 portions

• 1 kgVegetarian pea soup, 2 cans of 500 g
• 1Yellow onion, finely chopped
• 1 tbspRapeseed oil
• 1 tspMarjoram
• 3 mlThyme
• 4 tbspMustard, to serve

On the side

• 3 dlPlain flour
• 3 mlSalt
• 6 dlMilk
• 3Eggs
• 4 tbspButter, half of it for frying
• 2 dlLingonberry jam, or another jam

Method

1. Whisk the flour and salt into half the milk to make a smooth batter. Whisk in the rest of the milk and the eggs. Melt half the butter and stir it into the batter.
2. Soften the onion in the oil in a saucepan over medium heat without letting it colour, about 5 minutes.
3. Pour in the pea soup and stir in the marjoram and thyme. Thin with a little water if the soup is too thick.
4. Let the soup simmer gently while you fry the pancakes, stirring now and then so it does not catch on the bottom.
5. Fry thin pancakes in a little butter in a frying pan over medium-high heat, about 1 minute per side. Stack them on a plate and cover to keep warm.
6. Serve the pea soup with mustard, and the pancakes with lingonberry jam.

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