Pea soup puree
Description
Perfect for lunch. The consistency is up to you—green pea soup can be either quite thick or more liquid. To garnish, use fresh herbs and whole cooked peas, which you can set aside separately after boiling. This soup is delicious and healthy—give it a try. The soup is ready to serve.
Instructions
- 1
Step 1
1. Prepare the ingredients. There's no need to thaw the peas. Fresh peas should be shelled and rinsed. Wash the herbs, pick the leaves, and finely chop them.
- 2
Step 2
2. Place the peas, mint, parsley, a teaspoon of sugar, and salt to taste into a saucepan. Pour in water so that it rises slightly above the level of the peas. The sugar is essential—it prevents the peas from changing color during cooking; otherwise, the green pea soup will end up looking like the peas we see in a can.
- 3
Step 3
3. Simmer the soup over low heat for 15 minutes. By this time, the peas will be fully cooked.
- 4
Step 4
4. Drain the broth into a separate container, and transfer the peas with herbs to a food mill or blender. Puree the peas. It is important that the pea skins are completely ground; for assurance, you can press the peas through a sieve. Any remaining pea skins in the puree are absolutely unacceptable.
- 5
Step 5
5. Return the purée to the saucepan, add the pea broth (all or partially, depending on the desired soup thickness), add the butter, pour in the cream, bring the soup to a boil, then remove from heat.
- 6
Step 6
6. Add black pepper to the ready soup to taste and serve hot. Enjoy!