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 Green Pea Cream Soup Recipe
It is prepared very quickly, the taste is magnificent, velvety, creamy. Fried bacon is used in the cream soup, if desired, it can be replaced with peeled pumpkin or sunflower seeds.
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Lunch Second Breakfast Dishes
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. In a saucepan with a thick bottom, heat the vegetable oil over medium heat and fry the bacon until golden brown. Transfer to a plate.
    In a saucepan with a thick bottom, heat the vegetable oil over medium heat and fry the bacon until golden brown. Transfer to a plate.
  2. In the same pan, fry the onion and garlic until soft. Add the chopped potatoes, pour in the broth, bring to a boil, reduce the heat, cover and cook for 20 minutes. 5 minutes before the end, add the bay leaf, spices.
    In the same pan, fry the onion and garlic until soft. Add the chopped potatoes, pour in the broth, bring to a boil, reduce the heat, cover and cook for 20 minutes. 5 minutes before the end, add the bay leaf, spices.
  3. Pull out the bay leaf. Increase the heat, add green peas and cook for 3 minutes after boiling, add nutmeg, I added a few basil leaves. Remove the pan from the heat.
    Pull out the bay leaf. Increase the heat, add green peas and cook for 3 minutes after boiling, add nutmeg, I added a few basil leaves. Remove the pan from the heat.
  4. Whisk with a blender until smooth, then add a little more or a little less cream, depending on the desired consistency of creamy pea soup.
    Whisk with a blender until smooth, then add a little more or a little less cream, depending on the desired consistency of creamy pea soup.
  5. If desired, rub the cream soup through a sieve, then return it to the pan and heat it up, but do not bring it to a boil so that the cream does not exfoliate.
    If desired, rub the cream soup through a sieve, then return it to the pan and heat it up, but do not bring it to a boil so that the cream does not exfoliate.
  6. Serve the pea cream soup, decorating its surface with fried bacon, seeds or crackers, a few drops of olive oil or a pinch of spices.
    Serve the pea cream soup, decorating its surface with fried bacon, seeds or crackers, a few drops of olive oil or a pinch of spices.
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