Spicy pea cream soup with croutons

Name: Spicy pea cream soup with croutons - Ruxanda C.
Ingredients: for the cream soup a jar of peas 1 large carrot 1 onion vegeta dill pepper for croutons 5 slices of bread olive oil with peperoncino vegeta pepper a little hot paprika

Soups - Spicy pea cream soup with croutons by Ruxanda C. - Recipia

Creamy Pea Soup with Spicy Croutons When I want a simple, tasty, and light meal, I prepare this creamy pea soup. It’s made from a few common ingredients, and the texture can be easily adjusted with the water used to boil the peas. The seasoned croutons are prepared separately and provide a pleasant contrast, especially if the soup is blended smoothly and served warm. Quick Info Total Time: not specified in the original recipe; preparation includes about 10 minutes of boiling and around 5 minutes for baking the croutons, plus the time for sautéing the onion and preparing the ingredients. Preparation Time: not specified. Cooking Time: 10 minutes for peas; approximately 5 minutes for croutons. Servings: not specified. The final amount depends on the size of the jar of peas and how much water is added at the end. Difficulty: easy. Recipe Type: vegetable cream soup, suitable for a simple everyday meal. Ingredients For the creamy soup 1 jar of peas 1 large carrot 1 onion Vegetable seasoning, to taste Dill Pepper For the croutons 5 slices of bread Olive oil with chili Vegetable seasoning Pepper A pinch of hot paprika The quantities for vegetable seasoning, pepper, dill, and oil are not specified in the base recipe. They are added to taste, depending on how seasoned you want the soup and how much oil you use for the croutons. Preparation Method 1. Preparing the vegetables Peel the onion and carrot. Chop the onion and grate the carrot. Drain the peas from the jar and set them aside for boiling with the other ingredients. 2. Sautéing the onion Sauté the onion. When it turns golden, add the grated carrot. Stir, then add the peas. 3. Boiling Let the peas boil for about 10 minutes. At this stage, add the vegetable seasoning to taste. The original recipe does not specify an exact amount of water, so use as much as needed for boiling the peas and reserve the liquid for the next step. 4. Blending the soup After the peas have boiled, strain them. Keep the water in which they boiled, as it will be used to adjust the consistency. Place the peas in a bowl and blend them with a hand blender along with the dill and pepper. Gradually add the reserved water until the soup reaches the desired consistency. For a thicker soup, use less water, and for a thinner one, add more liquid. 5. Preparing the croutons Cut the slices of bread into cubes. Drizzle with olive oil with chili, then add vegetable seasoning, pepper, and a pinch of hot paprika. Mix the cubes so that the oil and spices are evenly distributed. Place the bread in the oven for about 5 minutes. The croutons are ready when they are golden and crispy. 6. Serving Pour the creamy soup into bowls and serve it with the spicy croutons. They can be added directly to the soup or served separately, allowing everyone to add as much as they like. Why I make this recipe often I love this soup because it’s easy to prepare and doesn’t require many ingredients. The peas provide the main flavor, while the carrot and onion complete the soup base. Dill pairs well with peas, and the seasoned croutons make the dish more substantial and interesting in texture. Another advantage is that the texture can be adjusted at the end without changing the recipe. If the soup turns out too thick, add some of the water in which the peas boiled. If it’s already fine and creamy enough, no additional liquid is needed. Tips and Variations Tips The water in which the peas boiled should be kept until the end. It is the liquid used for thinning the soup and is more suitable than adding a quantity of water that hasn’t been involved in the boiling. Add the water gradually while blending. It’s easier to thin the soup little by little than to try to thicken it after it has become too runny. The onion should be allowed to turn golden before adding the carrot. This step forms the flavor base of the soup. For croutons, cut the bread into cubes of similar size. This way, they will bake more evenly during the short time specified in the recipe. Check them after a few minutes, as baking time can vary depending on the oven and the size of the pieces. Salt does not appear separately in the ingredient list because the recipe uses vegetable seasoning. Taste before adding more spices to avoid oversalting the soup or croutons. Substitutions The recipe does not mention substitutions for the main ingredients. To maintain the flavor and character of the dish, use peas, carrot, onion, and dill as indicated. If you don’t have olive oil with chili, there is no specified substitute in the original recipe. In this case, you can prepare the croutons with just the available ingredients, although the spicy flavor will be different. Variations The simplest variation is to adjust the consistency. The soup can be left thicker, like a smooth pea purée, or thinner by adding a larger amount of the boiling water. The level of spiciness of the croutons can also be modified by the amount of oil with chili and hot paprika used. These changes do not alter the base recipe. Serving Ideas Serve the soup hot, with the croutons added on top just before the meal. This way, the bread remains crispy longer. If you prefer each person to adjust the amount, the croutons can be placed in a separate bowl. Frequently Asked Questions 1. Can I use the water in which the peas boiled? Yes. The boiling water is reserved and added gradually when blending the peas. The amount depends on how thick you want the soup to be. 2. How long should the peas boil? In the base recipe, the peas are boiled for about 10 minutes after the sautéed onion and grated carrot have been added. 3. When should I add the dill? Dill is added when the peas are blended with the hand blender. The original recipe does not indicate that it should be added during the boiling stage. 4. Can I make the croutons without baking them? The recipe specifies baking them in the oven for about 5 minutes. For the mentioned crispy texture, this step is necessary. 5. How do I adjust the spiciness? Spiciness is adjusted with the olive oil with chili and the amount of hot paprika sprinkled over the bread cubes. For less spicy croutons, use less paprika and less seasoned oil. Nutritional Values The values are estimates and cannot be accurately calculated since the weight of the jar of peas, the amount of oil, the size of the bread slices, and the number of servings are not specified. For a typical serving of soup with some croutons, the estimate can be around 180–280 kcal, depending on the amount of bread and oil used. Estimatively, a serving may contain: Protein: approximately 6–10 g Carbohydrates: approximately 30–45 g Fats: approximately 5–12 g Peas mainly contribute carbohydrates and plant proteins, while the bread provides most of the carbohydrates, and the oil increases the fat content and total calories. These values are indicative and can vary significantly from one preparation to another. Storage and Reheating The soup should be stored separately from the croutons, as the bread loses its crispy texture if left in liquid. Croutons are added only at serving time. Keep the soup in a sealed container in the refrigerator, and reheat only the necessary amount. When reheating, stir and check the consistency; if it has thickened, it can be adjusted with a little water. The croutons can be stored separately until serving in a dry place to remain crispy.

Spicy pea cream soup with croutons

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