Creamy cream pea soup

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 7
  • 2 Onions
  • 1 TABLESPOON Oil
  • 1 TEASPOON dried marjoram
  • 3 TABLESPOONS Instant vegetable stock
  • 500 g green peas
  • 30 g flaked almonds and pumpkin seeds
  • 150 g Cabanossi
  • 100 g Bacon
  • 3 discs White bread
  • 150 g smoked salmon in slices
  • 75 g North Sea crab meat
  • 300 g frozen peas
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 collar Chives
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Peel and chop the onions. Heat the oil in a large pot. Fry the onions in it until transparent. Add marjoram. Deglaze with 2 litres of water. Add stock and peas. Bring everything to the boil, cover and simmer for about 1 hour.

  2. 2

    Roast almonds and pumpkin seeds in a pan without fat, remove. Cut Cabanossi into slices and fry briefly in a hot pan, remove. Cut bacon slices into thirds and fry them crisply in hot frying fat, take them out.

  3. 3

    Cut the bread into cubes and fry in the frying fat. Cut salmon into strips. Fill all prepared ingredients and crab meat into bowls. Remove 4 tablespoons of peas from the broth and set aside.

  4. 4

    Mash the rest of the peas in the broth. Stir in frozen peas and 100 g cream and simmer for about 5 minutes. Season to taste with salt and pepper. Add the remaining peas again. Whip 100 g cream until semi-stiff.

  5. 5

    Wash the chives and cut into small rolls. Pour the soup into a tureen, add whipped cream, sprinkle chives over it and garnish with parsley. Add the remaining ingredients in the bowls.

Nutrition Facts

KCAL
560 kcal
CARBS
46 g
FATS
28 g
PROTEINS
30 g