A quick and healthy recipe for a creamy green pea soup. Use fresh peas during the season, and frozen peas work perfectly out of season.
Ingredients
450 g of green peas (fresh or frozen)
half an onion
white part of a leek
1 medium potato
1 garlic clove
oil for frying
500 ml of broth (vegetable or chicken)
300 ml of 30% cream
salt and pepper to taste
Preparation
Heat a little oil in a pot, then sauté the diced onion until it becomes translucent.
Add the finely chopped garlic, diced potato, and the white part of the leek. Fry for about 3 minutes, stirring.
Add the peas and pour the broth over the vegetables, ensuring they are fully covered. Cook covered until the vegetables are tender (about 15-20 minutes).
Remove the pot from the heat and blend the contents into a smooth cream.
Season with salt and pepper, then add the cream. Stir to combine.
Serve the green pea cream soup with croutons and fresh herbs, such as basil or parsley.