in Soup Recipes

Foamy pea soup

updated

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Ingredients for 4 servings:

  • 500 g peas, frozen
  • 2 onions
  • 350 ml vegetable stock
  • 40 g butter
  • 50 ml white wine
  • 200 g crème fraîche
  • 1 box of cress
  • e.g. sea salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with cress for a fresh kick

Thaw the peas. Dice the onions and sauté in the butter. Add 300g of thawed peas, pour in the vegetable stock and white wine, and simmer for 10 minutes. Season with sea salt and pepper. Purée the soup with a hand blender. Add the remaining peas and simmer for another 10 minutes. Stir in the crème fraîche and heat gently; do not allow it to boil, as otherwise it may curdle. Divide among four plates and garnish with the cress.

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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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