Green Pea Cream Soup with Radishes

Finely dice the onion and sauté until translucent in a little vegetable oil. Peel the potatoes, cut them into small cubes, and add them to the onion along with the vegetable broth. Cook everything until the potatoes are soft.

Once the potatoes are soft, add the frozen peas. Let them simmer only briefly (maximum 2 minutes) so that the soup retains its vibrant green color.

Finely purée the soup and, if desired, strain it through a sieve. Season with freshly ground pepper, Ume Su, and a pinch of salt.