Pea soup à la Bianca – with or without crab

Ingredients for 6 servings:

• 500 g carrot(s)
• 250 g potatoes
• 2 stalk(s) leeks
• 2 marrow bones
• 300 g soup meat
• 800 g peas, fresh or frozen, or a little more if you like
• 2 onions
• 2 cloves garlic
• 4 cubes of stock
• 500 ml water
• 250 g bacon
• Parsley, chopped
• 3 cups whipped cream
• 1 package of crabs, as needed

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 30 minutes

Pea soup according to grandma’s recipe – home cooking

Finely chop the onions, garlic, and bacon. Brown them in the pot. Cut the vegetables into small, bite-sized pieces. Add the finely chopped vegetables to the onions, bacon, and garlic in the pot, cover, and cook for about 10 minutes, stirring frequently. Then add the water and broth, as well as the meat and marrow bones, and scatter the peas over the broth. Add the remaining water as needed until everything is completely covered. Let it simmer. After 30 minutes, remove the marrow bones and broth from the pot, remove the bone marrow, and return it to the broth. Let the soup simmer for another 30-45 minutes. Chop the broth. After a total of 75 minutes, remove the soup from the heat and puree the broth with an immersion blender until it reaches the right consistency. Season to taste with salt, pepper, and broth. Then add the heavy cream and stir. Let it simmer gently again on level 1-2, stirring frequently. If you like, you can also add baby prawns to the soup. Sprinkle chopped parsley over the soup. If you make the soup the night before, the spices will infuse overnight, which will make the soup taste even better. Please boil the soup, puree it, and add the cream the day you plan to serve it.