Velvety green pea soup

I love this simple velvety soup. It has such a vibrant color that makes the day so much more enjoyable. It is like a new fresh Spring day in a bowl…


Make about 1 to 1½ l of soup.

1 tbsp natural oil  e.g sunflower oil
1 medium onion  finely chopped

Fry the onion on lower heat till translucent and start slightly to caramelize.

1 leveled tbsp carrot finely chopped or grated
½ leveled tbsp parsnip or green celery or celeriac finely chopped or grated
knob of butter

Continue to sauté vegetable on low heat till to start caramelize a little. We do not want them to become brown. This is very important step, as it gives the base flavor for the soup.

This step is called mirepoix. It is used as the flavor base for many variety of dishes.

Then add:

3 cups green peas fresh or frozen
3 cups water
1 tsp salt
freshly grated nutmeg  generous amount :)

{1 cup = cca 240-260 ml}

Bring it gently to simmer. Simmer for few minutes about 3-5 minutes.

Take it of the heat and blend it with blender until smooth.

At this point you can leave the soup as it is :)

Or you can add some basil leaves and cream (any cream is fine – single, whipping, double, crèame fraiche) to adjust consistency or make it more creamy and blend it with blender again.