Traditional recipes

Pea cream soup

Pea cream soup

After the vegetables have been cleaned, they are boiled, boiled until they are penetrated, the soup will be drained in another pot, the vegetables will be passed separately, a thick cream will result over which we will pour the soup little by little until we have the desired consistency. When the cream cools, we will strain it so that there are no agglomerations (lumps). Make toasted bread croutons, cut a few slices of bread and put them in the oven when they are done, take them out and leave them to wait.

The cream soup must have an intense green color, after the cream soup has been placed in the plate in the middle of the plate, put 1 tablespoon of sour cream, add a finely chopped mint thread and if desired it can be served with / without croutons .

Separately fry a shrimp for each serving, shrimp will be size 10-12, they will be pulled into the pan and added to the soup.

Good appetite


Cooking recipes: Pea cream soup

A recipe for pea cream soup from: peas, sour cream, milk, butter, carrots, celery, onions, green parsley, salt and pepper.

Ingredient:

  • 500 g peas
  • 100 ml cooking cream
  • 100 ml of milk
  • 1 tablespoon butter
  • 1 carrot
  • 1 celery
  • 1 onion
  • green parsley
  • pepper
  • salt

Method of preparation:

Peel the vegetables, cut them into pieces and boil them with a pinch of salt and peas. When the vegetables are soft, drain the juice and keep it. Stop a few peas for decoration.

Sift finely with a blender or pass everything through a sieve. Add butter, sour cream and milk. Mix and season with salt, then thin to taste with the preserved juice. Add preserved peas to the soup and serve freshly chopped parsley, croutons and, if desired, with pieces of cheese.


Pea cream soup with asparagus

An extremely simple recipe, but super good. I made it by chance for my little girl and if I'm not usually a fan of cream soups, I really liked it. I recommend you try it!

* Recipe for babies older than 10 months

ingredients (depending on the quantity you want to get):

  • 100g peas
  • 10 strands of green asparagus
  • 1 shallot onion (or whatever you have)
  • 1 slice of celery
  • 1 clove of garlic
  • 1 tablespoon fat cream
  • fresh basil

Method of preparation:

  1. I use frozen organic peas. I let it thaw in the fridge overnight, and then I steam it.
  2. I still steam the asparagus after cutting the bottom, very woody. I also steam onions, garlic and celery.
  3. When all the vegetables are cooked, I mix them with sour cream and water left after boiling. At the end I add freshly chopped basil. For me I add salt, pepper and some croutons.

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4 Comments on Pea cream soup with asparagus

Hi, Mommy Flavia. First of all, Happy birthday to your little girl. To grow big, healthy and to bring you many joys.
Secondly, I wanted to ask you about the recipe. What is the reason why you recommend it for 10 months ?? I have peas and asparagus for recommendations for +9 months. I introduced peas last week. And here we are looking for you, the recipe for asparagus. Should I wait ?? Bb 9l16z.

You are right. I could put it on from 9 months. I think I put it on for 10 months because I did it for Antonia at the time. I introduced the pea much earlier. You can give them peace of mind

Thanks for the reply. I will pass the recipe to & # 8222to do & # 8221 for next week's menu, along with the Norwegian cake :)

Super! Tell me if he liked the baby?

Leave an answer Cancel reply

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Pea cream soup

The cream of fasting pea soup recipe is as mundane as it is tasty and healthy. This type of soup can be mixed until it becomes cream or consumed as such. You will get a fragrant and creamy cream soup to the liking of the whole family. Try it once and you will love it forever. My husband told me it was the tastiest cream soup he had ever eaten. lacking in modesty, I confirm this. The secret lies in the spices used: tarragon, cumin and saffron intensified the flavors and gave a refined taste to the pea soup.

From the ingredients used you will get about 8 servings of cream pea soup. You can serve it with croutons, parmesan, seeds or pickled cucumber slices - according to your preference.

Ingredient:

450 gr peeled dried yellow peas
2 large chopped onions
4 tablespoons olive oil
2 large sliced ​​carrots (approx. 330 gr)
2 medium diced potatoes (about 250 gr)
3 cloves of garlic
1 celery stalk (optional)
about 1.2 l of water

Spices:
3 bay leaves
1/4 teaspoon tarragon
1/4 teaspoon chemistry
13 fire sofran
salt and pepper

1. Wash the peas in some water until the water becomes clean. If you use whole peas, then let the peas soak for about 1 hour.

2. In a thick-bottomed saucepan, heat the oil then cook the onion with a little salt and pepper until golden. Add the carrots, then the potatoes, the peas and all the vegetables in turn. Pour water and bring to a boil.

3. Add the spices and simmer on low heat for about 30 minutes.

4. When the soup cools, remove the bay leaves and turn everything into a pea cream. Match salt and pepper.

I hope you liked this pea cream soup recipe, and if you have prepared it, show me the result of the recipe on my Facebook or Instagram page, where I promote a balanced lifestyle. I'm curious to see the appetizing pictures.


Ingredients needed for pea cream soup:
400 gr peas
1 carrot
& frac12 celery
an onion
parsley
2 tablespoons olive oil
salt
pepper
4 tablespoons lemon juice

Step 1:
Chop the onion and grate the carrot and celery. Put the olive oil in a pot.
Step 2:
Put the onion, carrot and celery to harden until soft. Add a liter of water, salt and peas.
Step 3:
Leave it on the fire until the peas are well cooked. The vegetables are separated from the water in which they boiled.
Careful! Do not throw the water in which the vegetables were boiled!
Step 4:
The vegetables are passed until they become a puree. Gradually add the water in which the vegetables were boiled over the vegetable puree. Now it's up to you to choose the consistency you want.
Step 5:
At the end, add lemon juice, parsley, salt and pepper to taste.

This pea cream soup it is served with croutons. For a fine and creamy taste you can add a tablespoon of sour cream to the plate.


Pea Cream Soup from 8 months

The pea cream soup recipe is very easy to prepare and at the same time very tasty. It is suitable for babies from the age of 8 months.

At what age can pea cream soup be offered to the baby?

The pea cream soup recipe can be offered from the age of 8 months of the baby.

Ingredients needed recipe pea cream soup from 8 months:

100 GR peas
1 potato
1 tablespoon olive oil
1 small onion
10 gr butter
1 yolk
1 small carrot
1/2 bell pepper
1/4 celery
1 slice of toast without salt

Preparation time: 30 minutes

How to prepare pea cream for babies:

Wash the vegetables: peas, potatoes, carrots, peppers and celery, peel them, wash them again very well and put them on the steamer for 15 minutes. Meanwhile, chop the onion finely and fry very little in the olive oil. The hard boiled yolk is mixed with butter and then with onion and passed through a blender. The boiled vegetables are passed very well, a few tablespoons of boiled water are added from the steamer as well as the toast, then it is mixed very well with the yolk and onion.

Serve warm and even decorated with fine parsley! Great appetite babies like mine have a craving!

This recipe was sent by Alina M. in the contest & # 8220Healthy recipes for babies with Beaba & # 8221.


Cooking recipes: Pea cream soup

A recipe for pea cream soup from: peas, sour cream, milk, butter, carrots, celery, onions, green parsley, salt and pepper.

Ingredient:

  • 500 g peas
  • 100 ml cooking cream
  • 100 ml of milk
  • 1 tablespoon butter
  • 1 carrot
  • 1 celery
  • 1 onion
  • green parsley
  • pepper
  • salt

Method of preparation:

Peel the vegetables, cut them into pieces and boil them with a pinch of salt and peas. When the vegetables are soft, drain the juice and keep it. Stop a few peas for decoration.

Sift finely with a blender or pass everything through a sieve. Add butter, sour cream and milk. Mix and season with salt, then thin to taste with the preserved juice. Add preserved peas to the soup and serve freshly chopped parsley, croutons and, if desired, with pieces of cheese.


In a soup bowl, place vegetable oil warmed him up, following onion cut scales and garlic cut into thin slices to harden for approx 2-3 minutes (how long the onion will become translucent).

Peas frozen (or fresh, washed well) will be put in the pot to boil, along with 1 l soy-optional milk (or vegetable soup) and a pinch of salt, letting it boil until peas will soften well ( about 20-25 minutes).

Near the end, with 5 minutes before turning off the heat on the stove, add the mint leaves (to better intensify the taste of the soup), seasoning to taste with salt and pepper.

In the food processor or blender, will be added pea soup, mixing for about 2-3 minutes, until a fine pea cream.

Optional, for a soup with a velvety taste, you can add in the blender when mixing, 1 teaspoon of butter.

Pea cream soup with mint will serve hot in individual bowls with bread croutons or pieces of goat cheese (or tofu).