in Soup Recipes

Spicy pea soup

updated

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Ingredients for 8 servings:

  • 500 g potatoes
  • 150 g spring onions
  • 200 g herb cream cheese
  • 1 kg peas, frozen, young
  • 1 ½ liters vegetable broth
  • 100 g bacon cut into strips
  • 2 tsp salt
  • 2 tsp marjoram
  • 2 tsp, heaped horseradish
  • Rapeseed oil
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Peel, wash, and dice the potatoes, then sauté them with the sliced ​​spring onions in rapeseed oil in a large pot for a few minutes. Then add the vegetable stock and 800g of peas and simmer for about 20 minutes. Now add the herb cream cheese and bacon, along with salt, pepper, marjoram, and horseradish, and let it simmer for a few minutes over low heat. Then puree everything until creamy. Finally, add the remaining 200g of peas and continue cooking for about 10 minutes.

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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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