Pea soup (Photo: Nimrod Saunders)
Thick, creamy and rich, pea soup is one of our most favorite soups in the winter soup repertoire.
Unlike pea soup made from dry peas and requiring a long cooking time of several hours, this pea soup from frozen peas only requires an hour of preparation.
But the real upgrade here comes from an unexpected direction - the addition of smoked goose breast cubes, which add a wonderful and unforgettable smoky aroma to the soup.
The smoked goose breast can be obtained at any super deli.
If you haven't found any, you can substitute any other type of smoked sausage, such as smoked beef shoulder for example, and even cabanas cubes, they will work great here.
Save it all winter: the 24 best soup recipes
Pea Soup
Ingredients
For the pea soup:
2 tablespoons olive oil
250 grams of smoked goose breast - cut into small cubes
3 finely chopped onions
4 chopped garlic cloves
5 chopped celery stalks
1 parsley root - cut into small cubes
2 potatoes - cut into small cubes
400 gram frozen green peas (thawed)
5 cups are sealed
1 teaspoon of salt
1 teaspoon ground black pepper
1 teaspoon freshly ground coriander seeds
1 teaspoon freshly ground coriander seeds
To submit:
baguette
Olive oil
Chopped parsley
For the conversion table click here >
Preparation
How to make quick pea soup?
1 Fry the goose breast cubes in a large pot with 2 tablespoons of olive oil until golden, remove with a slotted spoon and keep aside.
2 Add onions to the pot and fry for 8 minutes while stirring.
Add garlic and fry another minute.
3 Add celery cubes, parsley root and potatoes and fry for another minute while stirring.
Add water (not seasoned yet) and cook for about 30 minutes.
4 Add peas, cook for another 30 minutes.
Mash everything in a stick blender, add salt, pepper and spices and filter the soup (it is not necessary to filter).
5
Serves
: Pour soup into a plate.
Sprinkle cubes of fried goose breast and place a slice of baguette on the side.
Drizzle with a little olive oil and garnish with a parsley leaf.
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Pea Soup
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