Pea Soup

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2 servings

This pea soup recipe requires pre-soaking the peas for 24 hours. They are then boiled and pureed. Separately, onion, garlic, and rosemary are sautéed and added to the soup along with meat broth and pasta. The soup turns out thick and is served with grated cheese.

Soak the peas in cold water for 24 hours. Then boil them for 15 minutes, rinse with cold water, and transfer to a pot. Pour in 2 liters of cold water and cook for 1.5–2 hours. Pass the peas through a sieve, adding water if necessary (the liquid volume should be about 1.25 liters). Separately, sauté finely chopped onion, garlic, and rosemary in butter until golden. Transfer the sautéed mixture to the pea broth, removing the garlic and rosemary. Add meat broth and pasta, and cook for another 15–20 minutes. The soup should be quite thick. Serve with grated cheese.

Instructions

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