Cream soup of green peas with vegetables
4 servings
60 minutes
Green peas, in addition to their wonderful sweetish taste, also have a rare texture, which is perfect for cream soups - viscous, flannel, enveloping. By adding baked vegetables and Kakhetian butter to the soup, we will slightly soften the pea confectionery sweetness to moderate. Recipe by Evgeny Gurin, brand chef of the restaurant "Dom Nino" (Samara).
1
First, you need to smoke the vegetables: peel the carrots and onions and send them to the oven for a short time.
- Onion: 300 g
- Carrot: 300 g
2
Next is the broth. Put the vegetables in a pot, bring the mixture to a boil, add 1-2 pinches of salt, and cook for 15-20 minutes over medium heat until ready.
- Onion: 300 g
- Carrot: 300 g
- Salt: to taste
3
Add green peas. Bring the soup to a boil again and cook for another 2 minutes.
- Green peas: 700 g
4
Chop the components with an immersion blender until pureed.
5
Fry the green beans in batter and place them on top of the soup.
- Green beans: 35 g
- Breadcrumbs: 35 g
6
Sprinkle with Kakheti oil on top and dust with dry adjika.
- Unrefined sunflower oil: 5 ml
- Dry adjika: 1 g