Summer pea soup
In the summer, when the peas are ready, it’s nice to make a good green pea puree soup. To give the soup some texture, you can add a handful of fresh, young peas to the soup. You don’t have to make the soup with fresh peas, you get an equally good soup if you use mostly frozen peas and add fresh peas only for texture and taste.
Preparation time: 30 minutes
Level: Easy
Serves: two to four
Ingredients:
600 g of frozen green peas
A large handful of fresh, young peas
1 medium onion, chopped
4-5 medium garlic cloves chopped
About 25 g of butter for browning
Black pepper and table salt for seasoning
About 2-3 teaspoons of light soy sauce
1 teaspoon of balsamic vinegar
0.5 teaspoon of dried oregano
A little olive oil for serving
Fresh herbs for garnish
Preparation:
- Finely chop the onion and garlic, heat the butter in a heavy-bottomed saucepan, and brown the onion and garlic in the butter for a few minutes.
- Add the peas and fry them for a few minutes as well.
- Add about 600 ml of water. Do not add too much water, the result must be puree soup when crushing the peas.
- Season the soup with oregano, black pepper, and sea salt. Do not season too strongly, the soup should be dominated by natural flavors.
- When the soup has boiled for 15 minutes, puree the soup properly. Season if necessary, add soy sauce and balsamic vinegar.
- After crushing the peas, add fresh peas, let them boil for a few minutes
- When serving, sprinkle black pepper over the soup, sprinkle a little olive oil, and add herb leaves.
Serve immediately.
Ready!!
