in Soup Recipes

Cream of peas with roasted mushrooms

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Ingredients for 4 servings:

  • 200 g peas (shelled peas)
  • 100 g potatoes
  • 1 carrot(s)
  • 1 root(s) parsley
  • 1 stalk(s) leek
  • 100 g mushrooms
  • 2 tbsp butter
  • 500 ml broth
  • 1 cup of cream
  • Salt
  • pepper
  • some cress
  • some crème fraîche

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the split peas in water without seasoning for about 1 hour. Keep topping up the cooking liquid so the peas can absorb enough liquid and cook through. Meanwhile, peel, wash, and dice the vegetables. After an hour of cooking, add the stock and diced vegetables to the peas, bring to a boil, season with salt, and simmer for about 30 minutes until soft. Meanwhile, clean and slice the mushrooms, then fry them in melted butter until crispy. Purée the cooked vegetables and add the cream. Season to taste with salt and pepper. Divide the cream between plates and garnish with roasted mushrooms, a dollop of crème fraîche, and 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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