RecipesPea soup
Pea soup is primarily served at Christmas. Where fish soup is not favored, pea soup is served instead. It is a hearty and healthy dish that you can consume without fear or shame all year round. The reputation of pea soup has significantly suffered due to how it was treated in school cafeterias, which is quite unjust. However, with the right preparation method, pea soup can be a true delicacy. In its creamy version, pea soup exudes elegance and style.
The recipe for pea soup is based on dried peas, not green peas, which are used to make pea soup. It is better to buy dried split peas that are peeled. Split so that you do not need to soak them beforehand, and peeled so you don’t have to struggle with picking out pea skins. It is also true that if you want your pea soup to be smooth and creamy, it needs to be pressed through a sieve or thoroughly blended. If appearance is not a major concern for you, you can simply mash the pea soup with a potato masher.
Pea soup is served with croutons and pieces of crispy bacon.
Ingredients (what you need)
500 g rinsed split and peeled dried yellow or green peas (you can soak it in water overnight or not)
salt
marjoram
garlic
2 tablespoons butter
1 tablespoon all-purpose flour
1 liter cooled meat or vegetable broth
100 g English bacon
100 ml whipping cream (33% fat)
Recipe steps
First, rinse the dried peas thoroughly, preferably under running water. Then cook them in a large pot until they are soft. This will take about an hour. At the end of cooking, add a little salt.
In a second pot, sauté the flour in melted butter. Then pour in the stock, which should be cooled, and let it simmer slowly again.
Pass the soft peas through a fine sieve into the stock and let it simmer for a while longer.
In a hot pan, fry the bacon and add it to the soup at the end of cooking. Season the pea soup to your taste and add a little cream.
Additional information about the recipe Pea soup
Pea soup is a traditional dish, popular in many Central European countries. This thick and nutritious soup is made from peas, which are a rich source of protein and fiber. It is often flavored with root vegetables such as carrots, celery, or parsley, and sometimes with ham or sausage for a more pronounced taste. Due to its simplicity of preparation and the availability of ingredients, it is a favored meal in the colder months, when it warms and satisfies. A great variation is serving it with croutons or fresh bread.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
