in Soup Recipes

Cream of pea soup

updated

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Ingredients for 6 servings:

  • 2 onions
  • ½ bunch sage
  • 2 tbsp butter
  • 600 g peas, frozen
  • ½ liter vegetable broth
  • salt and pepper
  • nutmeg
  • 100 g almonds, sliced
  • 1 bunch of basil
  • 200 g sour cream
  • 200 g cream
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onions, pick the sage, and set aside a few leaves for garnish. Fry the diced onions in butter until translucent. Briefly fry the sage and peas. Pour in the stock and simmer for 6-8 minutes. Purée the soup. Season with spices. Roast the almonds until golden yellow. Just before serving: Pluck the basil, purée it with sour cream and 100g of cream, and stir into the soup. Do not let the soup boil again and season again with salt, pepper, and lemon juice. Whip the remaining cream until stiff peaks form and serve separately with the soup, along with the flaked almonds. Arrange the remaining sage leaves on top of the soup as a garnish.

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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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