Pea cream soup

Name: Pea cream soup - Dorli M.
Ingredients: 500 g of peas; 1 bunch of green onions; celery; 1 piece of leek; 1 bunch of parsley; 2 cloves of garlic; salt; pepper to taste

Soups - Pea cream soup by Dorli M. - Recipia

On some days, I simply take a pack of frozen peas out of the freezer and I know exactly what comes next: a creamy soup, straightforward, made with whatever I have on hand. I don't complicate things with fancy vegetables; I rely on leeks, green onions, celery, and a bit of parsley. Usually, while the peas thaw a bit on the counter, I take care of the rest. This recipe is one of those I make frequently—no complicated steps, no hard-to-find ingredients. Quick Info Total time: about 40 minutes Preparation time: 10 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy Recipe type: creamy soup, suitable for lunch or dinner Ingredients 500 g peas (I use frozen) 1 bunch green onions 1 leek Celery (a small piece, about the size of your palm, or to taste) 1 bunch parsley 2 garlic cloves 1 teaspoon olive oil Salt Pepper Instructions 1. If using frozen peas, take them out of the freezer and let them partially thaw at room temperature. They don't need to be completely thawed, just free of ice chunks. 2. Clean the green onions, leek, and celery. Wash them well. Slice the leek and green onions into rounds. Cut the celery into medium-sized cubes for even cooking. 3. In a small pot, add a teaspoon of olive oil. Add the leek, green onions, and celery. Sauté everything over low heat for 2-3 minutes, just until they become slightly translucent. Do not let them brown; just allow them to release their flavors. 4. Add the peas and roughly chopped parsley. There's no need to chop the parsley too finely; just make sure the pieces are suitable. 5. Sprinkle salt and pepper to taste. Pour in cold water to cover the vegetables (without drowning them, just enough to be level). 6. Let the soup simmer over medium heat. Once it starts to boil, let it cook for another 20-25 minutes. Check if the peas and celery are cooked; they should be easily mashable with a fork. 7. Turn off the heat and carefully remove the vegetables from the soup, keeping the liquid they were cooked in. Place them in a blender or use an immersion blender. Add the peeled garlic at this stage. 8. Blend everything until you achieve a smooth cream. If it's too thick, gradually add some of the cooking liquid until you reach the desired consistency. The soup shouldn't be too thin—it's better when it's denser. 9. Pour the blended soup back into the pot and adjust the seasoning with salt and pepper. 10. Serve the creamy soup warm, with simple croutons, as you prefer. Why I make this recipe often It's a soup that comes together quickly, without complicated ingredients, and easily solves a lunch or dinner. Frozen peas are always on hand, and I usually have the basic vegetables available. This soup is filling, and I can easily adjust how thick I want it, depending on my preference that day. Tips and Variations Tips Don't sauté the vegetables too much at the beginning; otherwise, they will lose their color and fresh taste. Add the garlic only during blending—if boiled too much, it will lose its specific aroma. If you prefer a smoother soup, blend well and strain if necessary. Substitutions You can replace green onions with regular onions if you don't have anything else on hand. If you don't have leeks, you can use more green onions or just celery. Celery can be swapped with parsley root for a different flavor. Variations Instead of water, you can use vegetable broth if you have it on hand for a richer taste. If you want extra creaminess, add 1-2 tablespoons of sour cream at the end, after blending, but the original recipe is dairy-free. For a fresher taste, add mint leaves during blending (optional and outside the basic recipe). Serving Ideas The simplest way is with croutons, but it also goes well with toasted bread or flatbread. You can top it with fresh chopped parsley if you like. The soup is just as good warm or at room temperature. Frequently Asked Questions 1. Can I use canned peas? It's not recommended for this soup because canned peas are softer and already cooked, and the taste isn't as fresh. 2. Do I need to clean frozen peas? No, frozen peas can be used directly; just let them thaw a bit while you prepare the other ingredients. 3. Can I prepare the soup in advance? Yes, it can be made a day ahead and stored in the fridge, but it will thicken when cold, so you may need to add a bit of water when reheating. 4. Do I have to use a blender, or can I use a manual masher? You can use a manual masher, but the texture will be a bit more rustic. For a very smooth consistency, a regular blender is better. 5. What can I do if the soup is too thick? Add a little warm water or vegetable broth until you reach your desired consistency. Nutritional Values Approximately, per serving (without croutons): Calories: 110-130 kcal Protein: 6-7 g Carbohydrates: 18-20 g Fat: 2-3 g Fiber: 5-6 g Values are approximate and may vary depending on how much water is used and the type of vegetables. Storage and Reheating The pea cream soup can be stored in the fridge in a closed container for 2-3 days. It will thicken, so when reheating, add a bit of water or broth and mix well. I do not recommend freezing, as the texture may suffer after thawing. If there are leftovers, I heat it gently on low, stirring often.

Pea cream soup

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