To achieve such a delicate shade and creamy texture, I add a little milk to the pea soup. You can even use a neutral vegetable, like unsweetened oatmeal. And, of course, greens and crackers!
Ingredients
- Peas - 400 g
- Leek - 2 pieces
- Potatoes - 4 pieces
- Vegetable broth - 1.2 l
- Butter - 20 g
- Milk - 200 ml
- Garlic - 3 cloves
- Dill - 4 twigs
- White bread - 5 slices
- Spices and seasonings - 1 tsp.
- Provencal herbs - 1 tsp.
Step-by-step cooking recipe
Cut the bread into cubes and dry it in a frying pan. Chop the garlic and dill.
Pre-rinse and soak the peas. Put it to boil in vegetable broth.
Fry the coarsely chopped leek in butter.
After half an hour, add the sliced potatoes and leeks to the peas. Cook for another half hour.
Chop the soup with a blender, pour in the hot milk and season.
Add crackers, herbs, garlic and chopped dill.
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