Pea soup puree with jamon
I propose to diversify your winter family dinners with such a delicious and hearty soup. Its creamy texture and mild taste are well complemented by crispy jamon, which can be replaced with bacon.
Ingredients
Servings 5- chopped green peas - 1 cup
- potatoes - 2 pcs.
- onion (or leek) - 1 pc.
- garlic - 1 clove
- carrots - 1 pc.
- vegetable oil - 1 tbsp. l.
- cream (10%) - 200 ml (+ 2 tablespoons for serving)
- salt, pepper, thyme - to taste
- jamon (or bacon) - 100 g
Cooking
Step 1
Rinse the peas, add water (so that the water covers 1.5-2 cm), bring to a boil, lightly salt and cook over low heat under a covered lid for 40 minutes.
Step 2
Peel the potatoes, cut into small slices and add to the peas. Cook until potatoes are ready. Crush the potatoes, the peas will almost boil by that time, add salt, pepper, thyme.
Step 3
Pour in the hot cream and blend with an immersion blender until smooth. Bring to a boil and set aside. The consistency of the soup can be adjusted by adding water or cream to your liking. Tear jamon or bacon with your hands into small pieces and fry in a dry hot frying pan.