Pea and Garlic Herb Soup with Whipped Cream
4 servings
30 minutes
Pea and green garlic soup with whipped cream is a delicate and aromatic dish of Russian cuisine. This recipe combines the sweet taste of peas with the spicy notes of green garlic, creating a rich, velvety flavor. Traditionally, such soups were made in spring, symbolizing nature's awakening. Whipped cream adds airiness and makes the soup especially soft and refined. It is perfect for a light lunch or festive dinner.
1
Cut off the dark green parts of the garlic greens and slice them into 1 cm pieces; slice the bulbs and pale green parts into 0.5 cm wide pieces.
- Garlic feathers: 450 g
2
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onions and pale green parts of the garlic, season with salt and pepper, and sauté until partially cooked for 8-10 minutes. Add the green parts of the garlic and sauté, stirring frequently, for about 3 minutes until softened.
- Olive oil: 4 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
3
Add 4 cups of water and bring to a boil. Add the peas, reduce the heat, and simmer until the peas are tender for about 5 minutes.
- Peas: 2 glasss
4
Let it cool slightly, blend with 2 tbsp of oil until smooth, adding water as needed. Strain the soup through a fine sieve into a clean pot, season with salt and pepper. Quickly reheat before serving (to set the color).
- Olive oil: 4 tablespoons
- Coarse salt: to taste
- Ground black pepper: to taste
5
Whip the cream in a medium bowl to soft peaks; season with salt and pepper. Serve the soup garnished with whipped cream.
- Cream 30%: 1 glass
- Coarse salt: to taste
- Ground black pepper: to taste