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Cremet ærtesuppe med parmesan croutoner - Opskrift på cremet ærtesuppe
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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.
Course Lunch, Main course, Starter
Cuisine Danish
Total Time 30 minutes
Servings 4 people

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

Topping

  • 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

Instructions

Parmesan croutons

  • Preheat the oven to 200°C, conventional oven (top and bottom heat).
  • Cut the bread into small cubes of about 1x1 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.