Pea soup with greens
8 servings
35 minutes
Pea soup with greens is a fragrant and warming dish of European cuisine that has delighted families for centuries with its rich flavor and nutrition. Yellow peas soaked in water become soft and give the soup a velvety texture, while potatoes and sautéed vegetables add depth and tenderness. Garlic, bay leaves, and fresh herbs add a special piquancy that enhances the flavor. This soup is perfect for cold days when you crave comfort and warmth, and it is easily digestible, providing a feeling of fullness. Protein-rich peas make it an excellent option for vegetarian diets. Serving it with crispy bread or croutons completes this gastronomic masterpiece, turning it into a true delight.
1
Soak the peas in cold, clean water, preferably do this in advance; I usually do it overnight. Boil the peas by covering them with water.
- Yellow split peas: 1.7 glass
2
Finely chop the onion and carrot, and sauté in a pot with oil over low heat for about 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
3
Cut the potatoes into cubes and add them to the fried vegetables, mix and pour in water. When the water boils, add salt and cook on low heat until done. (You can also add any seasoning for flavor)
- Potato: 3 pieces
- Salt: to taste
4
When the potatoes are soft, add the cooked peas, mix, season with salt, add a halved garlic clove, herbs (parsley, dill), and a bay leaf. Cook everything on low heat for another 10 minutes.
- Yellow split peas: 1.7 glass
- Garlic: 1 clove
- Fresh herbs: 5 stem
- Bay leaf: 1 piece
