Cream of pea soup with garlic croutons
6 servings
60 minutes
Pea cream soup with garlic croutons is a delicate, aromatic dish rooted in Russian cuisine. The soup has a rich flavor and is made from yellow peas that are slowly cooked until soft and then turned into a velvety mass with the addition of sautéed vegetables and fragrant spices. It is complemented by crispy croutons with a hint of garlic, providing a pleasant contrast of textures. Pea soup has long been valued for its nutritional and warming properties, especially in cold weather. Its lightness and softness make it ideal for both everyday dinners and festive tables. The croutons add zest and completeness to the flavor composition, transforming a simple dish into a true gastronomic delight.
1
First, soak the dried peas (I use dried) in cold water for 2-3 hours. Once they soften, drain the water and refill it so that the water level is above the peas (note: the more water, the thinner the soup will be. I filled it so that the water level was about 2 fingers above the peas. If you added too little water and the soup is too thick, you can add a bit of boiling water while blending). Cook the peas on low heat with the lid closed. This will take about 40 minutes to an hour. It's generally impossible to overcook them. If the peas get a bit too soft, it means less work for the blender.
- Yellow peas: 500 g
- Water: to taste
2
While the peas are boiling, wash and peel the vegetables. Chop the onion and grate the carrot. Heat the pan and sauté the prepared vegetables in a small amount of oil over medium heat, remembering to stir. This will take about 5 minutes, maybe a little more. While the vegetables are frying, wash, dry, and finely chop the herbs.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
- Green: to taste
3
We prepared the main ingredients for the soup, and while the peas are still cooking, we are making croutons. For this, we cut the bread into cubes, peel and finely chop the garlic. We heat the pan, pour in a little oil, add the garlic, and fry it for about a minute. Then we add the bread and fry it until golden brown, stirring.
- White bread: 300 g
- Garlic: 4 cloves
- Vegetable oil: 2 tablespoons
4
When the peas are ready, add the sautéed mixture, salt, and spices to the soup. Bring to a boil, add greens, and simmer for another 5 minutes on low heat. Then it's time for the blender. Mine is an immersion blender, so I use it directly in the pot where I cooked the soup. If your blender is not immersion-type, you need to cool the soup first. Blend until you achieve a uniform, creamy consistency.
- Salt: pinch
- Ground black pepper: to taste
- Green: to taste