We planted peas among our roses to improve the soil, and we actually are getting a nice little crop of fresh peas right now! The kids love to spot the chubby pods that are ready to pick, and they’re still at the age when shelling peas is more fun than work. This recipe is most delicious with the freshest peas you can find, but of course sometimes those will be ones from the freezer.
Pea Soup
2014-09-14 16:57:05
Serves 4
This is a very simple family recipe. You will be rewarded with an amazing soup. On hot days you can serve it cold from the fridge.
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp sugar
- 1tsp salt
- 2 large carrots
- 1 parsnip
- 2 young onions
- 2 celery stalks
- 3 stalks parsley
- 2½ cups peas (frozen or fresh)
- 7 cups water
Instructions
- Peel the carrot and parsnip and cut them into circles. Chop the celery stalks the similar way.
- Put the oil in a big pot and warm it over medium heat. Add the carrots, parsnip, celery. Saute them for 5 minutes then add the sugar and the onions (don’t chop them). Caramelize the sugar.
- When you see that the sugar is turning golden, add the peas and the salt and saute for another 5 minutes. Then you add the water and the parsley.
- Let it simmer until the root vegetables are nice and soft.
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5 Responses
Lovely bowl of healthy soup
Honestly … I insist that my borso leves is “rántott” … but that’s just my opinion, makes it far more uniquely Magyar !
(Rántás is thickening and colouring with a paprika roux … )
Also works well with with chicken stock (neck, etc.) & giblets, and “Vegeta” helps too …
Parsley has to be “flat” – or is that a UK thing ?
this soup is my mum’s recipe and it wins hearts! I never cook with “vegeta” and definitely no roux here. It is light, summer soup. The peas are the one who are in the focus. Let them influence the flavor, let them be the STAR! 🙂