Vegetarian Cream of Frozen Pea Soup
4 servings
60 minutes
Vegetarian pea soup puree made from frozen peas is a delicate and aromatic dish of Italian cuisine that warms the soul and delights the taste buds. Leeks and garlic give the soup a subtle spiciness, while paprika and pepper add a light zest. Peas—the key ingredient—create a velvety and rich texture. This soup is suitable for both a light summer lunch and a cozy winter evening. It pairs wonderfully with crunchy croutons that add texture contrast. The simplicity of preparation and availability of ingredients make it an ideal choice for quick and healthy meals. In Italy, such soups are often served as a first course, highlighting the tradition of enjoying fresh and natural products.
1
Slice the leek into rings and chop the garlic into small pieces.
- Leek: 3 stems
- Garlic: 4 cloves
2
In olive oil (medium heat) in a deep pot, sauté the garlic, then add the leek.
- Olive oil: 30 ml
- Garlic: 4 cloves
- Leek: 3 stems
3
Sauté everything until the leek becomes translucent. Then add the broth and bring to a boil.
- Vegetable broth: 1 l
4
Add pepper, paprika, and peas to the boiling soup. There is no difference between fresh or frozen peas. Cook for another 5 minutes. Then puree everything with a blender.
- Ground paprika: 20 g
- Frozen green peas: 400 g
5
The soup is great both hot and cold. The croutons are just perfect here!
