Creamy pea-basil soup

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
4 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1800 g Peas (in pod)
  • 1 Onion
  • 1 Garlic clove
  • 4 TABLESPOONS Oil
  • 1 TABLESPOON dried basil
  • 1 1/4 l Vegetable broth (instant)
  • 12 very thin slices of baguette (à approx. 7 g)
  • 25 g Butter
  • 250 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground white pepper
  • 1 pinch Sugar
  • 7-10 Tbsp freshly grated nutmeg
  • 125 g cubed ham
  • 7-10 Tbsp Basil

Directions

  1. 1

    Peas peel, possibly wash and drain well in a sieve. Peel onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan. Sauté the onion and garlic in it until transparent. Add peas and basil, sweat briefly, deglaze with broth and bring to the boil.

  2. 2

    Simmer covered for about 12 minutes. In the meantime, heat the remaining oil in a pan and fry the slices of bread on both sides. Finally add butter and melt. Whip 125 g whipped cream with the whisks of the hand mixer until semi-solid. Remove 2 tablespoons of peas from the stock and set aside. Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup.

  3. 3

    Pour the rest of the cream into the soup and puree with a hand blender. Bring to the boil again. Season to taste with salt, pepper, sugar and nutmeg. Add peas to the soup. Serve the soup with a dollop of whipped cream, diced ham and toasted slices of bread. Garnish with basil as desired

Nutrition Facts

KCAL
680 kcal
CARBS
36 g
FATS
49 g
PROTEINS
21 g

Categories & Tags

Main DishesSoups

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