Sweet peas soup
Dried split peas are often used for making pea soup. But dried peas lack the natural sweetness of fresh peas which gives pea soup a more nuanced flavor. In this recipe, frozen fresh peas are used. After simmering them in chicken broth, the peas are pureed with an immersion blender. No cream is added.
Servings 4 people
Ingredients
- 2 tablespoons butter
- 1 onion peeled and roughly chopped
- 4 cloves garlic peeled and lightly pounded
- 2 cups sweet peas if frozen, no need to thaw
- 2 to 4 cups chicken bone broth
- salt to taste
- pepper to taste
- ½ teaspoon chili flakes plus more to garnish
- 1 to 2 tablespoons lime or lemon juice
- fried shallots to garnish (optional)
- 4 egg yolks to garnish (optional)
Instructions
- Melt the butter in a pot.
- Saute the chopped onion just until starting to brown.
- Add the garlic cloves and continue sauteeing until the onion pieces are well browned.
- Add the peas and cook, stirring, until heated through.
- Pour in three cups of chicken bone broth.
- Sprinkle in half a teaspoon of salt, a quarter teaspoon of pepper and the chili flakes.
- Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Remove the pot from the heat, plunge in an immersion blender and process the peas until smooth (don't worry if the mixture appears too thick at this point).
- Return the to the stove and, with the heat set to low, pour in more bone broth until you get the consistency of a thick but still pourable soup.
- Taste, add more salt and pepper, if needed, then stir in a tablespoon of lime or lemon juice.
- Taste again and, if the soup is still too sweet, stir in the rest of the lime or lemon juice.
- Ladle the soup into bowls. Garnish, if you like, and serve.
