45 мин (ваши 30 мин )
4 servings
Classic Pea Soup
A rich pea soup that can be served either traditionally or as a delicate purée soup.
A light puree soup made from canned green peas and cream, enhanced with leeks, carrots, celery stalks, onions, and finished with vermicelli.
Instructions
Prepare the necessary ingredients. Drain the liquid from the canned peas.
Place the peas in a pot, add water, cover, and bring to a boil. Cook over low heat for 10 minutes.
Peel the onion and carrot. Dice the onion, carrot, and celery finely. Cut the leek lengthwise (ensure all layers are thoroughly rinsed) and slice into half-rings or quarter-rings.
Pour cream into the pot with the peas and blend with an immersion blender until a maximally smooth consistency is achieved.
Add the chopped vegetables to the pea cream soup, season with salt and black ground pepper, and bring to a boil. Reduce heat to minimum and cook for 10-15 minutes until the vegetables are tender.
At the end of cooking, add thin vermicelli or small pasta for soup, cook for 2-3 minutes, and remove from heat.
The puree soup with canned peas, vegetables, and vermicelli is ready.
