Cream soup with garlic and green peas
4 servings
55 minutes
Garlic and green pea cream soup is a true embodiment of refined French cuisine. Historically, cream soups were a sign of sophistication and comfort, and the addition of roasted garlic and fresh green peas brings a special depth of flavor to the dish. Tender, velvety, with a light sweetness from the peas and warm spiciness from the garlic, this soup offers a comforting sensation of coziness. Adding cream or sour cream before serving makes it even more delicate. Perfect for a leisurely dinner or light lunch, it highlights the subtlety of gastronomy by revealing the richness of flavor nuances.
1
Pour 1.2 liters of water into a pot, add one onion, a large carrot, celery, rosemary, and thyme. Place on the heat and boil for forty minutes.
- Onion: 2 heads
- Carrot: 1 piece
- Celery: 2 stems
- Rosemary: 4 stems
- Thyme: 4 stems
2
While the broth is being prepared, coat three heads of garlic, unpeeled, with olive oil and bake in a preheated oven at 180 degrees for twenty to twenty-five minutes. After that, let it cool and remove the flesh from each clove.
- Garlic: 3 heads
- Olive oil: 1 tablespoon
3
Slice the second onion into half rings and sauté in a saucepan with olive and butter until golden. Add minced garlic, fresh (or previously thawed) green peas, and a teaspoon of ground cumin (level). Pour in the broth, bring to a boil, and cook for another six to eight minutes.
- Onion: 2 heads
- Green peas: 800 g
- Ground caraway: 1 teaspoon
- Onion: 2 heads
- Butter: 20 g
- Garlic: 3 heads
- Olive oil: 1 tablespoon
4
Chop everything with a blender, add salt if needed. Before serving, add a little cream or sour cream.
- Salt: to taste
- Cream: 1 tablespoon
