Creamy pea soup

16 January, 2013 — 1 Comment


This soup is so good and I`ve served it both as a starter and as a main course.
If it`s a special occasion ad a splash of prosecco when serving for a festive sparkly look.

What you need:

* 2 1/2 cups frozen split peas
* 8 cups vegetable broth
* 1/2 cup chopped shallots
* 1 clove garlic
* Fresh celery leaves
* 1 bay leaf
* Salt & Pepper, to taste
* 1 (8 ounce) package cream cheese (natural or with herbes)

What to do:

Chop the shallots and garlic and heat up in a warm frying pan with a little oil.
Let it get golden, but not burnt.
Have the peas and broth in a pot and heat up to boiling point.
Reduce temperature to medium. Ad the bay leaf, celery leafs and the golden shallots and garlic.
Let simmer for 10 minutes.
Have the mix in a blender and blend smooth. Pour it back in the pot and heat up again.
Ad the cream cheese, stir gently, and then ad salt and pepper to taste.
Pour into serving bowls and this would be the time to ad the prosecco.


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  1. Weekly Menu Plan – 3 – Recipes « The Norwegian Hausfrau - 21 January, 2013

    […] Lunch: Creamy Pea Soup Dinner: Fresh Potato + Apple […]

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