For this recipe you will need:

	butter – 1 tablespoon onion (finely chopped) – 1 pc. green peas – 450g carrots – 1 / 2 pcs. thyme – 1 / 2 tsp salt strong beef broth – 600g soy sauce – 1 tbsp lemon juice – 1 tsp sherry – 100g + 2 tablespoons Starch – 2 tsp thick whipped cream – 150g sparkling dry white wine – 1 / 2 bottle.

Melt butter and saute onion without changing color. Add peas, carrots, thyme and 1 teaspoon of salt. Pour in sufficient water to cover split peas. Bring to a boil and simmer for about 30 minutes.

Bring sturdy broth to a boil. Add soy sauce and 100 g of sherry.

Drain peas and remove the carrots. Place the mixture in a food processor, mix mashed potatoes. 4 Mix the puree with broth and bring mixture to a boil. Add a little lemon juice and salt to taste. Mix the starch with the remaining sherry, add to soup while stirring and bring to a boil.

Stir split pea soup gently and add  whipped cream. It is not recommended to mix too vigorously, because the cream must form a curl.

Bring hot soup on the table. Open the wine and pour it into the soup. Stir gently to avoid foamy bubble from disappearing.