Cold pea soup with herring

Blanch green peas (100 g) in boiling salted water for one minute.

After that, quickly transfer them to ice water to preserve the bright color. Then place the peas in a blender and add vegetable broth (50 ml), olive oil (2 tbsp), and a little salt.

Blend until smooth, adjusting the thickness to your taste by adding more or less broth.

Cut salted herring (50 g) into small pieces and beetroot (50 g) into thin slices.

On a plate, arrange the pieces of herring, beetroot slices, and a variety of garden greens (a bunch), which may include pea shoots, various microgreens, and fennel fronds.

Pour the prepared soup into the plate. For an additional accent, add a few drops of olive oil on the surface of the soup.