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Green Pea Soup

Green Pea Soup
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In summer, hot soups are not as desirable, as in winter. Borscht, chicken soup, lamb soup kharchoRussian or French onion soup, tomato, lentil and split pea soups, and minestrone yield their way to varieties of gazpacho, tarator, and other cold soups. But some soups you want to cook regardless whether it is summer or winter. Green pea soup is one of them.

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The soup can be made from just three ingredients: green peas, oil/butter and water (plus salt, of course). And this pure and simple version is already good. By adding a bit of this or that, you can noticeably change the soup’s flavor and taste. For the summer I really like a combination of sweet peas and a sour lemon or lime here. That’s why I often serve this bright green and velvety liquid with a slice of lime or lemon. Hot or warm, green pea soup will warm or refresh. Meat lovers can add some bacon crumbs to the bowl.

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Next day I warmed up the soup and added toasted pumpkin seeds to it (in a soup bowl). A great find: creamy, silky soup combined with crunchy nutty seeds (with the addition of lime juice or without) – delicious!

My favorite heirloom tomato sandwich and a cup of appetizing green pea soup with roasted pumpkin seeds – what a wonderful lunch I had!

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Green Pea Soup

 

1 ½ – 2 qt

Ingredients

  • 2 tbsp butter or a mixture of butter and olive oil
  • 2 small shallots, chopped (or 1 small yellow onion)
  • 1 small clove garlic, minced
  • 1 ½ lb green peas (frozen are fine, do not thaw)
  • Pinch of cayenne pepper
  • Salt
  • Black pepper
  • ½ cup cream or half and half
  • Slices or wedges of lemon or lime for serving (optional)
  • Toasts, rye croutons, crackers,  hard boiled eggs for serving
  • Mint or basil leaves, chopped chives for garnish (optional)

 

 

Preparation

In a pot heat butter and oil and cook the shallots for about 3 minutes, stirring occasionally.

Add the garlic and cook for 30 seconds.

Add peas, salt, pepper, cayenne pepper and about 1 quart of water. Bring to a boil on a high heat, then reduce the heat and simmer the soup for 5 minutes.

Add the cream. Blend the soup in a blender. If needed, add some boiling water to the desired consistency.

Serve with lemon or lime slices (or wedges), toasts, croutons, crackers, hard boiled eggs, pumpkin or sunflower seeds or other nuts. If desired, sprinkle with julienned mint or basil leaves and chopped chives.

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Cook with pleasure!

 



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