Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups frozen peas
- 2 cups vegetable broth
- 2 carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the peas, vegetable broth, carrots, parsnips, thyme, salt, and pepper.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the vegetables are tender.
5. Using a blender or immersion blender, puree the soup until smooth.
6. If desired, stir in the heavy cream and heat the soup until warmed through.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 23g
Protein: 5g
Fiber: 6g
Substitutions for ingredients:
- Olive oil: Can be substituted with any other cooking oil.
- Frozen peas: Can be substituted with fresh or canned peas.
- Vegetable broth: Can be substituted with chicken or beef broth.
- Heavy cream: Can be omitted or substituted with coconut cream or milk for a dairy-free option.
Variations:
- Add cooked bacon or ham for a meatier version.
- Top with croutons or grated cheese for added texture and flavor.
- Use different herbs such as rosemary or sage for a different flavor profile.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- To make the soup thicker, add more peas or reduce the amount of broth.
- For a smoother texture, strain the soup through a fine-mesh sieve after blending.
- To make the soup spicier, add a pinch of cayenne pepper or red pepper flakes.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons
- Grated cheese
- Fresh herbs
- Bacon bits
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, add more peas or puree it for longer.
Food safety advice:
- Make sure to cook the soup until the vegetables are tender and the soup is heated through to prevent foodborne illness.
Food history:
Pea soup has been a staple in many cultures for centuries. It was a popular dish in medieval Europe and was often made with dried peas and meat. In Sweden, pea soup is traditionally served on Thursdays with pancakes for dessert.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of herbaceousness from the thyme.
Serving suggestions:
Serve the soup as a starter or main course with a side dish and bread.
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