New recipes

Pea cream soup

Pea cream soup


Peel the potatoes, carrots, onions; wash and cut into larger pieces. Put a bowl with approx. 1l of boiling water; when the water boils, add the vegetables, oil and a pinch of salt. Let it boil for 10 minutes, add the peas and continue cooking until all the vegetables have penetrated. Add parsley and green mint then pass the mixture with the blender, until you get a fine and creamy paste. Thin with sour cream and match the taste with salt, curry, and lemon juice.

Pea cream soup is served hot with bread croutons.


Yellow pea cream soup

Even though green peas are the most popular, you should know that yellow peas are also very tasty, nutritious and deserve to be included in the diet. Unlike the green one, the yellow pea is found in the dry version rather than the fresh one and we should not confuse it with the lentil. It is slightly larger in size and lighter in color than the lentil. Today we offer you a recipe for yellow, light and healthy pea cream soup, which you can enjoy with fried or plain bacon.

  • 300 g peeled yellow peas
  • 1 liter of vegetable soup or water
  • 1 onion
  • 1 carrot
  • 1/2 celery
  • 2 bay leaves
  • salt
  • pepper
  • 1 teaspoon cumin
  • 3 tablespoons olive oil
  • butter (optional)
  • bacon (optional)
  • greenery

To start, put the peas to hydrate in cold water. Leave it like this for 20-30 minutes.

Meanwhile, finely chop the onion and celery and put the carrot on the grater. Put the vegetables to harden in a few tablespoons of oil until they soften. Add salt, pepper and drained yellow peas.

Stir and pour the vegetable broth or hot water. Now it's time to put the bay leaves. Let it boil for 30-40 minutes, or until the peas are completely cooked.

At the end, add the cumin and season with salt and pepper. Turn off the heat, remove the bay leaves and, after the soup has cooled a little, you can pass it with a blender. While it is still hot, add a generous cube of butter. It will give the soup creaminess.

Serve the soup with fresh greens and fried bacon on top. If you are fasting, give up bacon and butter.

You have to see it too.


Steps to follow

The peas are washed in some water until the water becomes a little clearer.

Transfer the peas to a saucepan (preferably a cauldron or an enameled saucepan. So the peas do not stick too hard), add 2 liters of water and boil everything.

After a while you will notice a thick white foam on the surface of the water, carefully rub it with a foamer or a spoon. Slow down the heat, add the bay leaf and let it boil for about an hour, until it thickens to a consistency, stirring periodically so that the peas do not stick to the bottom and burn.

Peel an onion, cut it (not so small) and fry it in a pan.

Until it browns well, but do not burn it because it will give a bitter taste to the soup, it just has to be golden.

Add the fried onion in a saucepan with peas, salt and pepper, mix everything well and leave it on the fire for another 10-15 minutes.


- 300 ml vegetable or chicken soup

In a frying pan, lightly fry the leeks for 2-3 minutes. Add the chicken soup and let it simmer until it starts to boil. Add the peas and chopped mint, turn the heat to low and let the peas boil for 10-15 minutes. Pour the soup into a blender, mix well, then strain the cream soup, to make sure there are no pieces of pea peel left, which cannot be eaten by the little one.

Be creative and enrich the pea cream soup with other vegetables, such as carrots or potatoes!


Vivien Brandt recipe: Pea cream soup with basil

She is only 20 years old, but she is very ambitious. She hopes to prove to MasterChef that she is better than a man at cooking. "The greatest chefs are men and I think that should change. Women have always cooked and it is our role to prove that we can do more," she said.

Peel and finely chop the onion.
Put it to harden in olive oil, until it becomes translucent.
When the onion has hardened, add the peas, which can be frozen or fresh. (I used frozen).
Season with salt and pepper and leave to harden for 5 minutes on a suitable heat.
Add 500ml of water, parsley and chopped basil.
Boil until the peas are cooked.
Then leave to cool for a few minutes.
Meanwhile, prepare the oil flavored in the mortar. Finely chop the basil and add the olive oil little by little. Add a pinch of salt and mix until liquid.
Put the soup in a blender and mix until you get a uniform and fine cream. Add more water, if necessary.
Serve in bowls. With a pipette for decoration, make small drops of basil-flavored olive oil.
The croutons are served in a separate bowl.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Vivien Brandt recipe: Pea cream soup with basil

She is only 20 years old, but she is very ambitious. She hopes to prove to MasterChef that she is better than a man at cooking. "The greatest chefs are men and I think that should change. Women have always cooked and it is our role to prove that we can do more," she said.

Peel and finely chop the onion.
Put it to harden in olive oil, until it becomes translucent.
When the onion has hardened, add the peas, which can be frozen or fresh. (I used frozen).
Season with salt and pepper and leave to harden for 5 minutes on a suitable heat.
Add 500ml of water, parsley and chopped basil.
Boil until the peas are cooked.
Then leave to cool for a few minutes.
Meanwhile, prepare the oil flavored in the mortar. Finely chop the basil and add the olive oil little by little. Add a pinch of salt and mix until liquid.
Put the soup in a blender and mix until you get a uniform and fine cream. Add more water, if necessary.
Serve in bowls. With a pipette for decoration, make small drops of basil-flavored olive oil.
The croutons are served in a separate bowl.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Vivien Brandt recipe: Pea cream soup with basil

She is only 20 years old, but she is very ambitious. She hopes to prove to MasterChef that she is better than a man at cooking. "The greatest chefs are men and I think that should change. Women have always cooked and it is our role to prove that we can do more," she said.

Peel and finely chop the onion.
Put it to harden in olive oil, until it becomes translucent.
When the onion has hardened, add the peas, which can be frozen or fresh. (I used frozen).
Season with salt and pepper and leave to harden for 5 minutes on a suitable heat.
Add 500ml of water, parsley and chopped basil.
Boil until the peas are cooked.
Then leave to cool for a few minutes.
Meanwhile, prepare the oil flavored in the mortar. Finely chop the basil and add the olive oil little by little. Add a pinch of salt and mix until liquid.
Put the soup in a blender and mix until you get a uniform and fine cream. Add more water, if necessary.
Serve in bowls. With a pipette for decoration, make small drops of basil-flavored olive oil.
The croutons are served in a separate bowl.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Vivien Brandt recipe: Pea cream soup with basil

She is only 20 years old, but she is very ambitious. She hopes to prove to MasterChef that she is better than a man at cooking. "The greatest chefs are men and I think that should change. Women have always cooked and it is our role to prove that we can do more," she said.

Peel and finely chop the onion.
Put it to harden in olive oil, until it becomes translucent.
When the onion has hardened, add the peas, which can be frozen or fresh. (I used frozen).
Season with salt and pepper and leave to harden for 5 minutes on a suitable heat.
Add 500ml of water, parsley and chopped basil.
Boil until the peas are cooked.
Then leave to cool for a few minutes.
Meanwhile, prepare the oil flavored in the mortar. Finely chop the basil and add the olive oil little by little. Add a pinch of salt and mix until liquid.
Put the soup in a blender and mix until you get a uniform and fine cream. Add more water, if necessary.
Serve in bowls. With a pipette for decoration, make small drops of basil-flavored olive oil.
The croutons are served in a separate bowl.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


Pea cream soup

Ever since I wanted to make a pea cream soup and from the stacks of recipes that I put aside with a bookmark, I have never reached the pea soup. So today, without looking for a specific recipe, I looked in the fridge and found my favorite frozen peas. So, I made a cream soup only good to eat with toast and sour cream.

Ingredient:
& # 8211 500 gr of peas
& # 8211 1 carrot
& # 8211 a piece of celery
& # 8211 a small onion or 1/2 white onion
& # 8211 salt, pepper
& # 8211 2 tablespoons sour cream
& # 8211 marar verde
& # 8211 shaved parmesan
& # 8211 olive oil - 2 tbsp

We clean the celery, the carrot and the onion, we cut the onion into small pieces, we grate the carrot and the celery. Heat the olive oil in a pan and sauté the carrots, celery and onions until soft. Separately, in a liter of water, boil the peas. After the vegetables are hardened, boil them together with the peas in salted water. Let them boil quietly, until the peas are cooked and lightly crushed.

Drain the vegetables and keep the water in which they boiled. Sprinkle the peas, carrots, onions and celery with a blender and then thin the puree obtained, from close to close, with the juice in which they boiled. I put around 2-3 large polishes. Then add salt and pepper, add sour cream, dill and Parmesan cheese. Mix well and the soup is ready !!

It is eaten with toast or croutons and besides being very healthy, it is also overly tasty!


Pea cream soup

Ever since I wanted to make a pea cream soup and from the stacks of recipes that I put aside with a bookmark, I have never reached the pea soup. So today, without looking for a specific recipe, I looked in the fridge and found my favorite frozen peas. So, I made a cream soup only good to eat with toast and sour cream.

Ingredient:
& # 8211 500 gr of peas
& # 8211 1 carrot
& # 8211 a piece of celery
& # 8211 a small onion or 1/2 white onion
& # 8211 salt, pepper
& # 8211 2 tablespoons sour cream
& # 8211 marar verde
& # 8211 parmesan shaved
& # 8211 olive oil - 2 tbsp

We clean the celery, the carrot and the onion, we cut the onion into small pieces, we grate the carrot and the celery. Heat the olive oil in a pan and sauté the carrots, celery and onions until soft. Separately, in a liter of water, boil the peas. After the vegetables are hardened, boil them together with the peas in salted water. Let them boil quietly, until the peas are cooked and lightly crushed.

Drain the vegetables and keep the water in which they boiled. Sprinkle the peas, carrots, onions and celery with a blender and then thin the puree obtained, from close to close, with the juice in which they boiled. I put around 2-3 large polishes. Then add salt and pepper, add sour cream, dill and Parmesan cheese. Mix well and the soup is ready !!

It is eaten with toast or croutons and besides being very healthy, it is also overly tasty!


Pea cream soup

Ever since I wanted to make a pea cream soup and from the stacks of recipes that I put aside with a bookmark, I have never reached the pea soup. So today, without looking for a specific recipe, I looked in the fridge and found my favorite frozen peas. So, I made a cream soup only good to eat with toast and sour cream.

Ingredient:
& # 8211 500 gr of peas
& # 8211 1 carrot
& # 8211 a piece of celery
& # 8211 a small onion or 1/2 white onion
& # 8211 salt, pepper
& # 8211 2 tablespoons sour cream
& # 8211 marar verde
& # 8211 shaved parmesan
& # 8211 olive oil - 2 tbsp

We clean the celery, the carrot and the onion, we cut the onion into small pieces, we grate the carrot and the celery. Heat the olive oil in a pan and sauté the carrots, celery and onions until soft. Separately, in a liter of water, boil the peas. After the vegetables are hardened, boil them together with the peas in salted water. Let them boil quietly, until the peas are cooked and lightly crushed.

Drain the vegetables and keep the water in which they boiled. Sprinkle the peas, carrots, onions and celery with a blender and then thin the puree obtained, from close to close, with the juice in which they boiled. I put around 2-3 large polishes. Then add salt and pepper, add sour cream, dill and Parmesan cheese. Mix well and the soup is ready !!

It is eaten with toast or croutons and besides being very healthy, it is also overly tasty!