Cooking time

• Saute the onion in the olive oil in a large pan. Add the chopped garlic and stir briefly. Let it cook for a while until it is no longer raw. Put in the peas and sugar snaps and pods, but keep a few sugar snaps/pods for later. Add 1 liter of water and bring to a boil.
• Add the allspice and let the soup cook for 10 minutes. Then puree it with a stick blender. Check for yourself whether you should add a little extra water/stock if it is too thick. It should be velvety soft. Not too thick, but certainly not too thin. Bring it to taste with salt and pepper.
• Boil the reserved pods/sugar snaps until al dente. Then cut them into nice diagonal strips.
  Fry the pistachios briefly in a dry frying pan so that they release their fragrance.
  Mix the basil and 50 ml olive oil in the food processor.
  Finely chop the parsley leaves.
• To serve, pour the soup into a bowl. Put in some sugar snaps and pods. Spoon a little basil oil in the middle. And sprinkle some pistachios and parsley around it.