Cream soup of green peas
4 servings
30 minutes
Green pea cream soup is a delicate and velvety dish of Russian cuisine, featuring a soft, creamy flavor with a subtle sweetness of peas. Its roots trace back to European cream soup traditions adapted in Russian gastronomy. It is made on meat broth, which gives it richness, while cream and egg yolk create a silky texture. A light hint of white bread harmoniously complements the overall flavor palette. This soup is perfect as a standalone dish or as an elegant starter for a meal. It warms in winter and refreshes in summer due to its lightness. An excellent option for those who appreciate delicate, creamy textures in dishes.
1
Boil broth from meat, roots, and water, and strain it.
- Meat: 150 g
- Root vegetables (soup roots): 10 g
- Onion: 10 g
2
Cook the peas in a small amount of broth until done and pass through a sieve while hot.
- Green peas: 150 g
3
Fry the flour with part of the butter, dilute with broth, combine with mashed peas and bring to a boil, then strain and season with cream mixed with egg yolk and butter.
- Wheat flour: 10 g
- Butter: 15 g
- Cream: 50 g
- Egg yolk: 0.5 piece
