Green Pea Cream Soup with Marinated Radishes

Finely dice the onion and sauté until translucent in a pot with vegetable oil. Add the diced potatoes and vegetable broth and cook everything until the potatoes are soft.

Then add the peas, bring briefly to a boil and cook for a maximum of 2 minutes so that the soup retains its vibrant green color.

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