Pea cream soup with smoked meat and vegetables

Portions: 4 persons | Preparation: 68 minutes

This cream of pea soup with smoked meat and vegetables has a velvety texture and a rich flavor thanks to lots of cream cheese. Very easy to prepare, the appetizer can be cooked and served within an hour. Onions and garlic are first sautéed in hot oil. Then the rest of the ingredients are added. Simmer for a while, then remove the meat and cut into pieces. Now add cream cheese to the soup, process with a hand blender to a smooth mass and dip the meat back in. A delicious meal for young and old is ready.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Pea cream soup with smoked meat and vegetables
Pea cream soup with smoked meat and vegetables

Portions: 4 persons | Preparation: 68 minutes

This cream of pea soup with smoked meat and vegetables has a velvety texture and a rich flavor thanks to lots of cream cheese. Very easy to prepare, the appetizer can be cooked and served within an hour. Onions and garlic are first sautéed in hot oil. Then the rest of the ingredients are added. Simmer for a while, then remove the meat and cut into pieces. Now add cream cheese to the soup, process with a hand blender to a smooth mass and dip the meat back in. A delicious meal for young and old is ready.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

season: Winter | region: Europe | preparation: Cook | menu: Soups | cuisine: German recipes

Ingredients

  • 1-2 tbsp vegetable oil
  • 1 onion
  • 1 carrot
  • 560g peas, chopped
  • 350g spare ribs, or other smoked meat
  • celery leaves, to taste
  • 1-2 sprigs of parsley
  • 3 cloves of garlic
  • Salt, to taste
  • 2 l water, or chicken stock
  • 250 g cream cheese

Instructions

  1. Peel the vegetables, chop the onion and garlic.
  2. Roughly grate the carrots.
  3. Heat the oil in a saucepan over medium heat.
  4. Fry the onions for 4-6 minutes.
  5. Add the carrots and cook for the same amount of time.
  6. Add the peas, smoked meat, celery leaves, bay leaves, garlic and salt.
  7. Pour in water and bring to the boil.
  8. Cook over a low heat under a lid for about 45-60 minutes until the peas are very soft.
  9. Pour out the bay leaves from the pot.
  10. Remove the meat as well, cut into pieces.
  11. Place on a plate and set aside.
  12. Dip the cheese into the soup, puree the whole thing with a hand blender.
  13. Put the pieces of meat back into the pot, good mix.
  14. Slightly warm the cream of pea soup and serve immediately.

The vegetables don’t have to be fried. It is also possible to put them in the pot together with the remaining ingredients.

Utensils

  • knife
  • cutting board
  • grater
  • pan
  • plate
  • blender