Ingredients for North Croatian Green Peas Soup
- 2 cups fresh or frozen green peas
- Onions
- Carrots
- Bacon
- Fresh Parsley Leaves
- 2 tablespoons finely chopped celery leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 liter (about 4 cups) beef stock
- 1/4 cup sour cream
- 1 teaspoon fresh thyme leaves
- Chives
- Salt to taste
- Freshly ground black pepper to taste
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How to Make North Croatian Green Peas Soup
- Blanch the green peas: Bring a pot of water to a boil. Add 2 cups of green peas and cook for 5 minutes. Drain and set aside.
- Sauté the carrot: Melt 1 tablespoon of butter in a large pot over medium heat. Add the grated carrot and sauté for 5 minutes until softened.
- Sauté the onion and pancetta: Add the minced onion to the pot and sauté for another 3-5 minutes until translucent. Stir in the sliced pancetta and cook for 5 minutes until lightly browned.
- Make a roux: Stir in 2 tablespoons of flour and cook for 2 minutes, stirring constantly. Gradually whisk in 1/2 cup of cold water to create a creamy mixture.
- Add herbs and stock: Stir in the chopped spring onions, parsley, and celery leaves. Add the blanched green peas and 1 liter of beef stock. Season generously with salt and pepper.
- Simmer: Bring the soup to a simmer, reduce heat and cook for 20-25 minutes, or until the peas are tender.
- Blend the soup (optional): Carefully use an immersion blender to partially or fully blend the soup to your desired creaminess. Alternatively, you can remove about 1/3 of the soup and blend it separately then return it to the pot.
- Finish the soup: Stir in the thyme and simmer for an additional 15 minutes. Stir in the sour cream and minced chives just before serving.
- Serve: Ladle the soup into bowls and garnish with croutons, if desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
42g
Fat
48g
Carbs
9g
