ReceptnaptárGreen pea soup with sour cream
Green pea soup is one of the best-loved soups of the Hungarian spring, though with frozen peas it can be made all year round. All it takes is a pale roux, a little onion, parsley and a pinch of paprika, with sour cream stirred in at the end to make it silky. It is a light first course, and with csipetke or small dumplings it can also become a more substantial lunch.
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Ingredients
Method
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- Fry the onion and parsley in the lard in a pan over medium heat for 2-3 minutes until the onion is translucent.
- Sprinkle in the flour and fry for another 2 minutes, stirring, until pale yellow.
- Take off the heat, stir in the paprika, then immediately pour in the water so the paprika doesn't burn.
- Season with salt, bring to the boil, then add the peas.
- Cook covered over medium heat for 20-25 minutes until the peas are completely tender.
- Before serving, stir in 4-5 tbsp of sour cream and bring back to the boil, stirring.
- Serve hot.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Fresh young peas turn tender in 10-12 minutes, so shorten the cooking time when using them, because overcooked peas lose both their colour and their sweetness.
- Divide the parsley in two: fry half with the onion and scatter the rest over the soup just before serving, which gives it a fresh aroma too.
- Thin the sour cream with a ladleful of hot soup before pouring it into the pan, so that it does not turn lumpy.
Frequently asked questions
What else can go into the soup?
Carrot and parsley root both suit it well, finely diced and cooked along with the peas. They make the soup a little sweeter and more substantial.
Can it be made vegan?
Yes, use oil, and replace the sour cream with plant-based cream or oat cream. It is worth brightening the flavour with a little lemon juice, because the tang of the sour cream is missing.
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