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Print Recipe
Green Pea Cream Soup Recipe
It is cooked very quickly, taste great, velvety, creamy. The cream soup uses roasted bacon, if desired, you can replace it with peeled seeds, pumpkin or sunflower.
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. In a pot with a thick bottom over medium heat, heat the vegetable oil and fry the bacon until Golden. Shift to a plate.
    In a pot with a thick bottom over medium heat, heat the vegetable oil and fry the bacon until Golden. Shift to a plate.
  2. In the same pan fry the onions and garlic until soft. Add sliced potatoes, pour the broth, bring to a boil, reduce heat, cover and cook for 20 minutes. For 5 minutes before the end add Bay leaf, spices.
    In the same pan fry the onions and garlic until soft.
Add sliced potatoes, pour the broth, bring to a boil, reduce heat, cover and cook for 20 minutes.
For 5 minutes before the end add Bay leaf, spices.
  3. Pull the Bay leaf. Increase fire, 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 the Bay leaf.
Increase fire, 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. Beat with a blender until smooth, then add the cream a little more or a little less depending on desired consistency creamy pea soup.
    Beat with a blender until smooth, then add the cream a little more or a little less depending on desired consistency creamy pea soup.
  5. If desired, wipe the cream soup through a sieve, then return it to the pot and warm it up, but do not bring to a boil, so that the cream does not exfoliate.
    If desired, wipe the cream soup through a sieve, then return it to the pot and warm it up, but do not bring to a boil, so that the cream does not exfoliate.
  6. Serve pea cream soup, decorating its surface with fried bacon, seeds or rusks, a few drops of olive oil or a pinch of spices.
    Serve pea cream soup, decorating its surface with fried bacon, seeds or rusks, a few drops of olive oil or a pinch of spices.

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