Green Pea Soup from Frozen Peas, Without Dumplings
A simple yet incredibly delicious spring pea soup for any day of the year.
Ingredients
- 7 oz carrots 200 g, about 4
- 7 oz green peas 200 g, frozen; the more tender, the better
- 1 ½ tbsp butter 20 g
- 4 sprigs parsley or up to half a bunch
- 4 ¼ cups water 1 liter
- salt to taste
For Garnish
- 1 sprig parsley
Instructions
- Peel the carrots and cut them into 1/4-inch-thick (5–8 mm) rounds.
- Melt the butter in a pot over medium heat. Add the carrots and cook them gently for about 5 minutes.
- Pour in the water. Add the parsley, season with salt, bring to a boil, and cook for 15 minutes.
- Add the frozen green peas. Bring back to a boil and cook for 4–10 minutes.The exact cooking time depends on the peas. Tender or extra-tender peas cook in 4–6 minutes.
- Turn off the heat and remove the cooked parsley sprigs from the soup. Serve hot with freshly chopped parsley leaves.
Notes
The photos show one and a half times the quantity, made for 6 people.
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