Cream of Pea Soup
4 servings
120 minutes
Pea cream soup is a traditional Dutch dish known for its rich, velvety flavor and nutrition. The history of this soup goes back centuries when it was prepared as a hearty meal for cold winter days. The secret to its taste lies in the combination of crushed peas, aromatic smoked meats, and delicate cream. Bay leaf and garlic add spiciness to the soup, while carrots and potatoes provide a pleasant texture. Serving with croutons and herbs makes it even more appetizing. This soup is perfect for warming home lunches filled with coziness and warmth. It can be served as a standalone dish or paired with fresh bread, making it an excellent choice for family meals and festive dinners.
1
Pour 1.5 liters of water over the peas, add smoked meats, and cook for 30 minutes until semi-cooked.
- Split peas: 2 glasss
- Smoked meats: to taste
2
Add carrot cut into several pieces, a whole onion, potato in strips, salt, and boil for 30 minutes.
- Carrot: 1 piece
- Spring onion with bulb: 1 piece
- Potato: 1 piece
- Salt: to taste
3
Add bay leaf and other spices to taste 5 minutes before the end of cooking.
- Bay leaf: 1 piece
- Parsley: to taste
- Spring onion: to taste
4
Let the soup steep for an hour until it cools down slightly. Remove the smoked meats, bay leaf, crushed garlic, and blend the soup in a blender.
- Garlic: 1 clove
5
Add cream to taste, no more than 1/3 of the volume, re-add the cooked smoked meats, heat up, and pour the soup into bowls, garnishing with chopped greens.
- Single cream 10% fat: to taste
- Smoked meats: to taste
6
Optional to sprinkle with croutons.
- Croutons: to taste