in Soup Recipes

Delicious quick pea soup

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 1 large potato(s), peeled
  • 1 small onion(s)
  • 1 tbsp butter
  • 1 liter vegetable broth
  • 300 g peas (frozen)
  • 125 g cream
  • 1 pack of smoked trout fillet(s) or smoked salmon
  • salt and pepper
  • 1 handful of chives, cut into rolls

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

optionally with smoked salmon or smoked trout fillet

Clean and wash the leek and slice into thin rings. Finely dice the potato and onion. Heat the fat in a saucepan and sauté the three ingredients. Pour in the stock and simmer for 10 minutes. Add the peas and simmer for another 10 minutes. Then pour the cream into the soup and blend until smooth. Season the soup with salt and pepper and serve in deep bowls. Spoon the fish on top and garnish with chives. Serve with fresh baguette. Tip: If the soup becomes too thick, simply add a little water or cream.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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