Vegetarian Cream Pea Soup
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet peas, frozen
- 1 onion (s), finely diced
- 1 liter poultry broth or vegetable broth
- 0.5 ½ teaspoon, leveled salt
- pepper
- nutmeg
- 125 ml cream, or cream substitute
- oil
- 1 dash sherry, dry
Print Recipe
Pin Recipe Instructions
- Place a saucepan with oil and sweat the onion in it. Add the peas (I let them thaw overnight, but don`t necessarily have to) and add the broth, although I find the poultry broth more aromatic than the vegetable broth.
- Simmer everything for about 15 minutes. Puree the soup finely, if you like it very fine, you can also pass it through a sieve.
- Add the cream and the dash of sherry. Freshly grate the salt, pepper and nutmeg over the top.
- If you want the soup a little more exclusive, you can divide and add trout fillets or smoked salmon strips. With toasted baguette.
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