Pea Soup with Whipped Cream is a tasty European soup that is so easy to cook and ready within 20 minutes. You can substitute vegetable stock for chicken to make it a vegetarian dish. The simple ingredients include frozen peas, garlic and onions. Blened with cream and stock for a delish bowl of yumminess.
Pea Soup with Whipped Cream
It sounds and tastes superb. Love this fast soup.
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Add to CollectionServings: 2 People
Calories: 346kcal
Ingredients
- 200 g peas frozen
- 50 ml double cream for the soup
- 50 ml single cream top of the soup
- 300 ml chicken stock or vegetable
- 1 tbsp olive oil
- 1 clove garlic peel/chop
- ½ large onion peel/chop
- salt
- ground black pepper
- mint leaves and a few cooked peas per dish garnish
Instructions
- Place a saucepan over a medium heat and add the oil.
- When hot, add the chopped onion and garlic and fry for 4 -5 minutes until the onion has softened.
- Add the chicken stock and the frozen peas to the pan and bring to a boil.
- Once boiled, reduce the heat until the soup is simmering away. Leave for about 10 minutes.
- Using a slotted spoon, remove a few of the cooked peas to use as garnish.
- Slowly add the cream and use a hand blender to blitz the soup to the consistency you like.
- Taste the soup and season accordingly with salt and pepper.
- Pour the double cream into a small bowl and whisk for 20 seconds to get a little air into it.
- Serve in warmed bowls with the whole peas, mint and a few decorative swirls of cream.
- Enjoy.
Nutrition
Calories: 346kcal | Carbohydrates: 22g | Protein: 9g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 61mg | Sodium: 314mg | Potassium: 463mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10128IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 2mg
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