Pea Cream Soup with Garlic Croutons

Soups | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pea cream soup with garlic croutons.

Ingredients

Carrot - 1 piece
Onion - 1 piece
Yellow Beets - 17.6 oz
Water - to taste
Herbs - to taste
White bread - 10.6 oz
Vegetable Oil - 2 spoons
Salt - a pinch
Garlic - 4 cloves
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, soak the peas (I use dried ones) in cold water, preferably for 2–3 hours. Once they have soaked, drain the water and refill it so that the water level is above the peas (it's worth noting that the more water you add, the thinner the soup will be. I usually pour in enough water to have it about 2 fingers above the peas. If you add too little water and the soup turns out too thick, you can add a bit of boiling water while blending). Cook the peas on low heat with the lid closed. This will take about 40 minutes to an hour. It's generally impossible to overcook them. If the peas become a bit too soft, it will mean less work for the blender.

Step 2

While the peas are boiling, wash and peel the vegetables. Chop the onion and grate the carrot. Heat a pan and sauté the prepared vegetables in a small amount of oil over medium heat, remembering to stir occasionally. This will take about 5 minutes, maybe a little longer. While the vegetables are cooking, wash, dry, and finely chop the herbs.

Step 3

We have prepared the main ingredients for the soup, and while the peas are still cooking, we will make croutons. To do this, we cut the bread into cubes, peel and finely chop the garlic. We heat a skillet, pour in a little oil, add the garlic, and sauté it for about a minute. Then, we add the bread and toast it until golden brown, stirring occasionally.

Step 4

When the peas are ready, add the sautéed mixture, salt, and spices to the soup. Bring it to a boil, then add the herbs and simmer the soup for another 5 minutes. After that, it's time for the blender. I use an immersion blender, so I blend it right in the pot where I cooked the soup. If your blender is not an immersion type, you will need to cool the soup first. Blend until you achieve a smooth, creamy consistency.