Cream Pea Soup Recipe is a tasty summer first course. You can prepare this soup in any season, but as it is the time of year when we find fresh peas, the soup has a delicate and more summery taste.
Like any cream soup, this recipe is simple to cook. It is enough to have a blender or shredder in the kitchen, and the soup can prepare quickly and deliciously in a short time.
The use of sour cream in this recipe gives the soup a different and yummy taste.
You can also try the other creamy pea soup recipe with bechamel sauce.
Ingredients
- 300 g of fresh peas
- 1 potato
- 1 carrot
- 1/2 onion
- Lemon
- 200 ml of sour cream
- 1.5 l water or vegetable stock
- salt, pepper, fresh parsley
- olive oil
Directions
- In a pot, add a little olive oil and minced onion. Stir it for a few minutes until it softens.
- Add the other vegetables, carrots, and potatoes and mix them.
- Add water, or chicken broth, or vegetable broth, and bring to a boil.
- Continue cooking, adding fresh peas, and let simmer for 20-30 minutes. We can also use frozen peas, but since they are seasonal, we use them fresh.
- Blend the cooked peas with the other vegetables with a blender or kitchen mixer until it becomes a creamy mass.
- Arrange the soup with salt and black pepper.
- Add the cream and adjust the thickness of the soup as well, so that it is not thick, adding a little water or vegetable juice.
- We do not let the soup boil again because it will not have the creaminess that the cream creates.
- Leave the soup to cool slightly and serve with olive oil on top, fresh parsley, and lemon juice.
Bon Appetit!
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