Creamy Garlic and Pea Soup

Soups | French cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy garlic and pea soup

Ingredients

Carrot - 1 piece
Rosemary - 4 stalks
Celery salt - 2 stalks
Thyme - 4 stalks
Garlic - 3 heads
Onion - 2 heads
Meyer Lemon Juice - 3 spoons
Green Peas - 28.2 oz
Butter - 0.7 oz
Ground Cumin - 1 tablespoon
Olive Oil - 1 tablespoon
Cream - 1 tablespoon
Salt - to taste

Step by Step guide

Step 1

Pour 1.2 liters of water into a pot, add one onion, a large carrot, celery, rosemary, and thyme. Place on the heat and simmer for forty minutes.

Step 2

While the broth is cooking, coat three heads of garlic, keeping the cloves intact, with olive oil and roast in a preheated oven at 356°F for twenty to twenty-five minutes. After that, allow to cool and remove the flesh from each clove.

Step 3

Slice the second onion into half-rings and sauté it in a saucepan with olive oil and butter until golden brown. Add the minced garlic, fresh (or previously thawed) green peas, and a teaspoon of ground cumin (level, not heaped). Pour in the broth, bring to a boil, and simmer for another six to eight minutes.