Pea cream soup with herbs and croutons
Ingredients
- 1 cup peas
- 1¹⁄₂-2 L water
- 1-2 tsp vegetable seasoning
- Salt, to taste
- Black pepper, to taste
- Turmeric, to taste
- 2 bay leaves
- 1-2 onions
- 1 carrot
- 2-4 tbsp vegetable oil
- Herbs, to taste
- Croutons, to taste
- Smoked peppers, to taste, optional
Utensils
- pan
- knife
- cutting board
- grater
- bowl
- frying pan
- blender
Instructions
- Put the peas in a bowl.
- Pour plenty of water over them and leave to soak for a few hours, preferably overnight.
- Rinse the peas.
- Put in a saucepan and pour water over it.
- Seasonings, salt, Add black pepper, turmeric and bay leaves.
- Bring to the boil, simmer for 40-60 minutes.
- The peas should overcook and become very soft.
- Meanwhile, peel the vegetables.
- Finely chop the onions and grate the carrots coarsely.
- Heat the oil in a frying pan.
- Sauté the onions briefly.
- Add the carrots, salt and pepper.
- Simmer until the vegetables become soft and golden.
- Sauté about 10-15 minutes before the peas are done Add the vegetables to the pot.
- If you want a smoky flavor to the soup, add some smoked paprika.
- Remove the bay leaves.
- Pure the soup with a hand blender.
- Pour the cream of pea soup into a plate, sprinkle with herbs, add breadcrumbs serve.
The more water is added, the more liquid the soup will be.
