Cream soup that will please with its color and easy preparation.
Amount: 2 – 4 portions
* we need a blender for this recipe
- 1x bag of frozen peas
- 1l water or broth
- 1x 12% cooking cream , or 30% cream (can also be vegan – soy)
- 1 nutmeg
- chilli (not necessary)
- 1 piece older pastry (roll/bread)
If we have a broth ready, we heat it. If we don’t have broth, we use water. We’ll boil it in a kettle. Pour the frozen peas into the pot and pour over at least a liter of boiling water, possibly broth. If the peas are not completely submerged, we can top up with water. (How much water / broth we put will affect the density of the whole soup as a result, but you can always add water / broth during mixing; we recommend saving water so that we do not have to solve the thickening of the soup in the end). Cook the poured peas until soft, then mix the soft peas until smooth. The soup is boiling, we are careful not to scald. Then pour the soup with cream and seasoning to taste (salt, pepper, garlic clove). We can also lightly grate one piece of nutmeg, but only two grates are enough, the nut is very aromatic, or add a pinch of chilli. There may be tiny pieces in the soup due to the little cooked pea skin, in which case we can use a colander. Serve with toasted croutons. Cut the pastry into cubes and roast dry in a pan.
Bon appetit from Elis from Sutnarka!