Creamy Spanish pea soup
Spanish cuisine · Spain on a Fork · ♥ 1.3K likes · 27.9K views · 7 min video
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Read about shelling peas in the BrightCulinary Book
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Ingredients
Method
Techniques
Heat a large fry pan over medium heat with a generous 2 tbsp extra virgin olive oil.
- 2 tbsp extra virgin olive oil
- 1 whole medium sized onion
- 4 cloves garlic
- 1 whole leek
- 1 whole small carrot
Roughly chop the onion, garlic and carrot and thinly slice the leek; add to the pan, coat in the oil and saute about 6 to 7 minutes, stirring every 1 to 2 minutes.
- 1 whole medium sized potato
- 1¼ g sweet smoked Spanish paprika
- ½ g dried thyme
- sea salt
- freshly cracked black pepper
Cut the potato into small bite-sized pieces, so it cooks faster, and add it with the smoked paprika, dried thyme, sea salt and black pepper; mix well.
- water
Add water just to barely cover, turn the heat to high, then simmer 10 to 15 minutes until the potatoes are just cooked; test with a toothpick.
- 1 bag frozen peas
Add the frozen peas, cover, lower to low-medium and simmer 5 to 7 minutes until the peas are tender.
Adding the peas
Transfer to a tall cylinder and puree smooth with a hand blender.
- 120–240 ml water (to thin)
Heat the puree in the pan over medium heat and slowly whisk in half a cup to one cup of water until creamy; taste and adjust the seasoning.
- Greek yogurt
Serve in a shallow bowl with a dollop of Greek yogurt and a few reserved peas; warm or chilled.
Serving with yogurt and peas