Creamy pea soup topped with crisp parmesan croutons.
This pea soup is very easy to make, – it has a pleasantly mild flavour and quite simply the most beautiful green colour.
Serve the pea soup as a starter or a light lunch, – or serve it for dinner, perhaps with freshly baked baguettes on the side. If you are serving the pea soup for dinner, I would recommend making an extra 1/2 batch of the soup.
Creamy pea soup with parmesan croutons
Recipe for creamy pea soup with crisp parmesan croutons.This recipe makes about 1 1/2 litres of pea soup.
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Ingredients
Creamy pea soup
- 600 g frozen peas, thawed
- 500 ml vegetable stock
- 250 ml whipping cream (38% fat)
- 25 g butter
- 1 onion, roughly chopped
- 2 cloves garlic, finely chopped
- 2 tbsp lemon juice
- Salt and pepper
Parmesan croutons
- 1 baguette or 1/2 loaf of white bread, – preferably a day old or on the dry side
- 50 ml olive oil
- 40 g parmesan, finely grated
- Seasonings of your choice, – I like to use garlic powder and dried parsley
- Salt and a little pepper
Toppings
- 50 ml crème fraîche
- 50 ml whipping cream (38% fat), can be replaced with crème fraîche
- Fresh peas when in season – otherwise a handful of thawed frozen peas
- Pea shoots and/or watercress
- Freshly ground pepper
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Method
Parmesan croutons
- Preheat the oven to 200°C, conventional oven (top and bottom heat).
- Cut the bread into small cubes of about 1×1 cm and tip them into a bowl.
- Toss the croutons with the oil and the parmesan and spread them out on a baking tray.
- Sprinkle with the seasonings, salt and a little pepper, toss them, and bake for about 15 minutes until golden and crisp. Turn them once during baking.
Creamy pea soup
- Melt the butter in a saucepan and fry the onion and garlic for a couple of minutes over a medium heat.
- Pour in the stock and cream and bring to the boil, – let it simmer for a couple of minutes.
- Add the thawed peas and heat through thoroughly for 5 minutes, – season with salt and pepper.
- Pour the contents of the pan into a blender, add the lemon juice, – and blend the soup until smooth and creamy. *Taste the soup and add more salt, pepper or extra lemon juice if needed.
- For the topping, stir the crème fraîche and cream together until free of lumps.
- Ladle the soup into 4 serving bowls, top with the crème fraîche/cream mixture – "swirl" it through the soup so it forms a small pattern.
- Top with the crisp croutons, scatter over fresh (or thawed) peas and freshly ground pepper, and garnish with the pea shoots or watercress.
Nutrition
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Ærte lækkert?
Ja det ær’te 😉
Hejsa
Kan ærtesuppen mon laves i god tid og serveres kold?
Eller kan man varme suppen op igen inden servering?
Kan for dejlige opskrifter, som vi flittigt bruger herhjemme.
Mvh. Lisbeth
Hej Lisbeth
Du kan sagtens lave den på forhånd og lune den inden servering 🙂
Personligt synes jeg den smager bedst lun, – så ville lige give den en hurtig tur i en gryde, – men den behøver på ingen måde være brændende varm 🙂
Tak for dine søde ord, – det er så dejligt du skriver det 😉
Warm wishes, Dianna
Dejligt du kunne tyde min ros trods slåfejl Tak for svar!
Suppen blev en kæmpesucces og samtlige damer fik på opfordring tilsendt link, så de selv kan komme i gang 🙂 Jeg brugte forresten rugbrød (i mangel af hvidt brød) til croutoner. Det blev godt!!
God weekend!
Kh. Lisbeth