Creamy Pea Soup with Smoked Salmon

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tablespoon oil
  • 2 medium onion (s)
  • 1 teaspoon marjoram, dried
  • 2 liters water
  • 4 tablespoon vegetable stock, instant
  • 500 g split peas, reen
  • 150 g peas, frozen
  • 200 g whipped cream
  • 150 g salmon, smoked
  • salt and pepper
  • some sugar
  • Marjoram, fresh
Creamy Pea Soup with Smoked Salmon
Creamy Pea Soup with Smoked Salmon

Instructions

  1. Peel and dice the onions.
  2. Heat the oil in a large saucepan. Steam the onions until translucent. Add the marjoram. Deglaze with 2 liters of water. Stir in the stock and add the split peas. Bring everything to the boil and simmer covered for approx. 50 minutes.
  3. Remove 2 tablespoons of peas from the broth and set aside. Puree the rest of the split peas in the broth. Stir in frozen peas and 150 g cream and simmer for approx. 5 minutes.
  4. Cut salmon into strips. With the peas set aside, add to the soup and season with salt and pepper as needed.
  5. Lightly whip 50 g of cream. Serve the soup with cream and possibly fresh marjoram.

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