Hörnli with Pea Sauce

Remove the skin from the onion and chop finely. Sauté in the butter until light yellow. Add the peas and the soup and simmer gently for ten minutes with the lid on.

Mash half of the peas with the cooking liquid. Return to the remaining peas in the frying pan, add the cream and season the sauce with salt and pepper. Chop the parsley or basil and add before serving.

At the same time as preparing the sauce, cook the croissants in plenty of boiling salted water until al dente. Drain well and mix with the pea sauce on the spot.

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