Tuesday, April 13, 2010

Creamy Green Pea Soup

An excellent comfort food for those rainy spring days.

300 gr green peas
500 gr water + 2 cubes boullion (or chicken, or vegetable stock)
1 large onion finely chopped
1 clove of garlic, minced
parsley finely chopped
1 tablespoon butter
100 gr heavy cream
salt, pepper

In a medium pot melt the butter and saute the onions until translucent.
Add the garlic and the green peas and cook for 5 minutes.(If the peas are frozen, cook them for 3 minutes longer). After everything is softened a little bit, add the water and when the water is hot dissolve the bouillon cubes (or just add the stock).
Cook everything for 10-15 minutes until the peas are soft, but not mushy. Now this part is optional: you can roughly smash the peas with a mush potatoes tool for more textured soup, blend the half with blender for soup with whole peas, or like me blend everything until very smooth. After blending for your liking, add the heavy cream and the parsley (you can use other spices also like thyme, mint...). Garnish with croutons, parsley or whatever you like.


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