Cream of green pea soup with tapioca

6 servings

60 minutes

Green pea cream soup with tapioca is a delicate and aromatic dish of European cuisine that combines the sweet taste of peas, the velvety texture of tapioca, and the richness of cream. The history of such soups traces back to French and Italian culinary traditions, where cream soups are valued for their sophistication and depth of flavor. Peas add freshness and lightness to the soup, while tapioca provides a pleasant thickness, making it especially comforting in cooler weather. Glazed onions and smoked bacon bring contrasting notes of sweetness and smoky aroma, turning the dish into a true culinary masterpiece. An ideal choice for elegant dinners or cozy home settings, this soup offers a harmony of flavors and warm gastronomic pleasure.

Energy value per serving

• Calories: 863.5
• Proteins: 26.4g
• Fats: 35.4g
• Carbohydrates: 118.6g

Ingredients

• Frozen green peas: 600 g
• Tapioca: 270 g
• Butter: 150 g
• Leek: 100 g
• Shallots: 3 head
• Bouquet garni: 1 bunch
• Chicken broth: 1.5 l
• Onion: 50 g
• Sugar: pinch
• Salt: to taste
• Ground black pepper: to taste
• Cream: 300 ml
• Pearl onion: 16 head
• Smoked bacon: 100 g

Cooking steps

1. Thaw the peas (or clean fresh ones (in season)).

   Required ingredients:

   • Frozen green peas: 600 g

2. Rinse 150 grams of tapioca with cold water and dry it.

   Required ingredients:

   • Tapioca: 270 g

3. Remove the skin from the bacon (preferably with skin) and slice it thinly.

   Required ingredients:

   • Smoked bacon: 100 g

4. Chop leeks, shallots, and onions and sauté in 100 grams of oil until soft.

   Required ingredients:

   • Leek: 100 g
   • Shallots: 3 heads
   • Onion: 50 g
   • Butter: 150 g

5. Add peas and tapioca to the pan with onions, and place the bouquet garni. Sprinkle with a pinch of sugar and mix well.

   Required ingredients:

   • Frozen green peas: 600 g
   • Tapioca: 270 g
   • Bouquet garni: 1 bunch
   • Sugar:  pinch

6. Pour in the chicken broth and add the skin from smoked bacon for flavor.

   Required ingredients:

   • Chicken broth: 1.5 l
   • Smoked bacon: 100 g

7. Add the fire and let it simmer for 25-30 minutes.

8. When the peas are ready, remove the soup from the heat, take out the bouquet garni and the bacon skin. Strain the soup through a sieve using a wooden spoon or spatula for thorough mashing.

9. Pour the soup into a clean pot, add cream, and bring to a boil over medium heat. Cook the soup until the liquid evaporates to a creamy consistency. Season to taste.

   Required ingredients:

   • Cream: 300 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

10. Meanwhile, melt 20 grams of butter in a pan, add the peeled whole pearl onions, a generous pinch of sugar, and salt. Pour in enough water to completely cover the onions. Cover everything with greased parchment paper. Cook on low heat until all the water evaporates, but the onions should not change color.

    Required ingredients:

    • Butter: 150 g
    • Pearl onion: 16 heads
    • Sugar:  pinch
    • Salt:  to taste

11. When the onion is ready, take it off the heat.

12. In another pan, melt 30 grams of butter, add 100 grams of peas, glazed onions, chopped bacon (100 grams), mix and let simmer for 5 minutes on low heat.

    Required ingredients:

    • Butter: 150 g
    • Frozen green peas: 600 g
    • Pearl onion: 16 heads
    • Smoked bacon: 100 g

13. Rinse 120 grams of tapioca and add to boiling water. Cook on high heat until done. Drain and rinse.

    Required ingredients:

    • Tapioca: 270 g

14. Place a mixture of onion, peas, and bacon in the center of each plate. Pour in the cream soup and garnish with tapioca pearls.