Pea cream soup

Name: Pea cream soup - Veta A.
Ingredients: 350 grams of green peas; skim milk; liquid cream; mint; sea salt; white pepper; a little olive oil

Soups - Pea cream soup by Veta A. - Recipia

Creamy pea soup with mint is easy to make and requires just a few ingredients. The peas are boiled in enough water to cover them, along with milk and salt, then blended with a few mint leaves. Finally, the soup is adjusted with milk, liquid cream, white pepper, and salt to taste. I used only milk, without cream, and the texture remained creamy and sufficiently thick. Straining through a fine sieve is the step that makes the difference between a blended soup and a very fine cream soup. Quick info Total time: not specified in the original recipe Preparation time: not specified Cooking time: until the peas are well cooked and the liquid reduces Servings: not specified; the quantity is suitable for a small pot of soup Difficulty: easy Recipe type: cream soup, suitable for lunch or a light meal Ingredients 350 g green peas Water, enough to cover the peas 200 ml skimmed milk, for boiling Additional skimmed milk, for adjusting consistency Liquid skimmed cream, to taste and optional, for soup or garnish 2-3 mint leaves Sea salt, to taste White pepper, to taste A little olive oil, for serving The peas can be used as they are, with no additional ingredients. The original recipe does not specify whether they should be fresh or frozen, so it is important that they are well cooked before blending. Preparation method 1. Place the peas in a pot and add enough water to just cover them. Pour in the 200 ml of milk and add sea salt. 2. Boil the peas until they are well cooked and the liquid starts to reduce. A large amount of water is not necessary; the soup will be easier to adjust if you don’t start with too much liquid. 3. When the peas are cooked, add 2-3 mint leaves. Blend everything with an immersion blender until you achieve a thick and as smooth as possible cream. 4. Thin the soup with a little milk. If you want a richer texture, you can also add liquid skimmed cream. I only used milk, as it seemed sufficient for the desired consistency. 5. Taste and adjust the seasoning with salt and white pepper. White pepper is suitable for light-colored soups as it is not visible in the cream and has a more intense flavor than it appears. 6. For a fine texture, strain the soup through a chinois or a fine sieve. This step removes any skins or particles left after blending and makes the soup smoother. 7. Put the soup back on the heat and let it come to a boil. Serve it hot. When serving, you can add a little liquid skimmed cream and a few drops of olive oil. In the original recipe, chili flakes would also work, but they remain optional. Why I make this recipe often I love this soup because it is prepared without many steps and does not require a long list of ingredients. The peas already have enough flavor, and the mint adds a fresh note without overpowering the dish. Additionally, the consistency can be easily adjusted after blending: more milk for a thinner soup or less for a thick cream. It’s also a suitable recipe when I want something simple, but not just a coarsely blended vegetable soup. Straining takes a little extra time, but the result is finer. Tips Use just enough water to cover the peas. If you add too much from the start, the soup may turn out too watery, and the pea flavor will be less concentrated. Add the mint after the peas have boiled, before blending. 2-3 leaves are sufficient; a larger quantity may overpower the main flavor of the soup. Add the milk gradually after blending. This way, you can better control the texture and avoid thinning the soup too much. Salt and pepper should be added at the end, after you have adjusted the consistency. If you add more milk or cream, you may need a little extra seasoning. Don’t skip straining if you want a very fine soup. An immersion blender blends the peas well, but it doesn’t always remove all the skins. Substitutions If you don’t use liquid cream, you can omit it and adjust the soup only with milk, as I did. The recipe works well without cream. For seasoning, use white pepper, especially if you want the soup to remain uniform in color. Sea salt can be used in place of other types of salt; the original recipe recommends coarse sea salt for a more intense flavor. Variations You can serve the soup plain, just with a little olive oil, or with a few drops of liquid cream on top. If you enjoy spicy food, chili flakes are a mentioned option for garnish and flavor. The mint can remain subtle by using only the indicated 2-3 leaves. There’s no need to increase the quantity for the flavor to be present. Serving ideas Serve the soup immediately after it has come to a boil, while it is hot. For a simple presentation, top with a little liquid skimmed cream and a few drops of olive oil. If you want a spicier flavor, add chili flakes at the end. These are optional and can be omitted without affecting the recipe. Frequently asked questions Can I make the soup without cream? Yes. Liquid cream is optional. You can use only milk for both boiling and adjusting the consistency, and the soup will remain creamy after blending. How much water should I add? Start with enough water to cover the peas. The recipe does not have a fixed amount of water, and this can vary depending on the pot and the peas. After boiling, the consistency is adjusted with milk. Is it necessary to strain the soup? If you want a very fine cream soup, yes. Straining through a chinois or a fine sieve removes skins and particles left after blending. If you don’t mind a slightly more rustic texture, you can serve the soup immediately after blending. Can I use more mint? You can, but the mint flavor may become too strong. The original recipe indicates 2-3 leaves, which is a sufficient amount for a fresh and subtle note. What can I substitute for white pepper? The recipe recommends white pepper because it complements a light-colored soup and has an intense flavor. If you don’t have it, you can omit the pepper, but it’s not advisable to add a spice that would change the flavor of the recipe. Nutritional values The values are estimates and cannot be calculated precisely, as the amount of milk added after blending, cream, and olive oil are not specified. For the total base quantity, calculated with 350 g of peas and 200 ml of skimmed milk, without cream and without olive oil, the estimate is approximately: 315-340 kcal 25-27 g protein 53-57 g carbohydrates 2-4 g fat 12-14 g fiber The final intake increases depending on the amount of milk added, the cream, and the oil. If the soup is divided into four servings, the values per serving will be approximately a quarter of the total, but this is just a guideline, as the number of servings is not specified in the original recipe. Storage and reheating The soup can be stored in a sealed container in the refrigerator. It is best freshly made, but it can be reheated on the stove over medium heat until hot again. Stir gently while reheating, especially if you added cream or if the soup thickened in the fridge. If it is too thick, you can add a little milk before serving. After reheating, taste again and adjust the salt or white pepper if necessary.

Pea cream soup

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