Creamy Pea Soup
5
(1)
30 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Ingredients overview
- 500 g frozen peas
- 800 ml chicken broth
- 200 ml cream, min. 31%
- 1 tablespoon sour cream
- 100 g washed white part of leek
- 100 g peeled onion
- 10 g granulated sugar
- 100 g butter
- 10 medium mint leaves
- pinch of ground pepper
- 10 g salt
Finely chop the leek and onion. In a saucepan over medium heat, melt 70 g of butter, add the leek and onion, stir, cover with a lid, and simmer for 3 minutes. Stir again.
Add the frozen peas, increase the heat, and stir thoroughly for 2 minutes. Pour in the boiling broth, season with salt and pepper, add sugar, and bring to a boil. Add both sweet and sour cream, bring to a boil again, and remove the saucepan from the heat.
Add mint leaves, the remaining butter, and thoroughly blend the soup in a blender. Then strain it through a sieve into a clean pot. Briefly reheat the soup before serving and season with salt to taste.
Chef's tip
If you want the soup to have a fresh green color, you must not cook the peas for too long, as they turn gray with prolonged cooking. You can serve the soup with toasted croutons made from a roll or bun.
45 min
Under an hour
