Because I have three one kilo bags of frozen peas in my freezer (one bag that is always there and two bags that are the ‘just in case’ bags for co-vid chaos) I thought hey, I really have to start using these up. And there’s no better soup than this.
Of course, originally, the recipe is best made with fresh, shelled baby peas (that are growing in your garden) but hey, the next best thing is frozen. Other ingredients are just a carrot and leek, so it’s not that hard (even with covid) to come up with these ingredients. The original recipe also calls for a dollop of cream at the end, but I love this as a clear soup, so I left mine as is and instead added a squeeze of fresh lemon. You know, to keep those vitamin C levels up.
So use up those peas, and that last carrot at the bottom of the crisper drawer and that one leek you found in the supermarket 🙂 Enjoy!
- 500 grams of frozen baby peas (or fresh, shelled baby peas)
- One carrot, finely diced
- One leek, use only the green tops, sliced
- Two litres of vegetable stock, or chicken stock
- Half a bunch of Italian parsley
- salt and pepper to taste
- 10 grams of sour cream, personal preference
- In a deep saucepan, sauté the sliced leek on medium heat until it starts to wilt and becomes transparent
- Add in the stock and when it starts to simmer, add the carrot, peas, parsley, salt and pepper
- When it all starts to boil, turn down the heat down to low, put the lid on and leave for 25 minutes or until the peas and carrot are cooked through
- Once done, add the sour cream and cook for a further five minutes, or serve the cream at the table so each person can add how much they want. Or serve it as a clear soup without cream.
- Serve it hot, with crusty bread.
Let me know if you tried this sensational soup and what you thought?
Dobar Tek! Zivjeli! (Bon Appetit! Cheers and let’s live!)