How to make a delicious Green Pea and Cabbage Cream Soup. Recipe with step by step and photos.
- Caloric content per 100 g - 104 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Green peas - 400 g
- Cabbage - 500 g
- Vegetable broth - 700-800 ml
- Onions (onions) - 1 piece
- Garlic - 1 clove
- Parsley - 4-5 branches
- Sunflower oil (olive oil can be used) - 2-3 tablespoons
- Cream 20% - 100 ml (quantity to taste)
- Salt
- Black pepper (preferably freshly ground)
The process of making cream soup from green peas and cabbage:
1
To begin with, take onions and chop not very finely (into cubes). 2. Next, wash our head of cabbage and then chop into large chunks. 3. One clove of garlic needs to be cut into not very small petals along. 4. My parsley and chop also coarsely (since all this at the very end will be whipped with a blender). 5. Then we take a saucepan in which we will cook all this. Pour sunflower oil into a saucepan and heat it, then put onions, salt a little and fry until yellowness appears, about 5 minutes.
6
After the onion is ready, put the cabbage there and also stirring it, fry for about 3 or 4 minutes.
7
Add green peas (you don't need to defrost them beforehand).
8
Add chopped parsley and garlic right after the peas. Salt everything and mix well.
9
Pour hot vegetable broth into our mixture so that it only covers our vegetables and bring to a boil, after which we make a small flame and cook for 20 minutes.
10
After the vegetables are ready, you need to drain the broth so that you can adjust the thickness of our soup. And whip everything in a saucepan with a blender, if necessary, then add the poured broth so that the soup turns out to be of normal density. We try the resulting first course and, if necessary: pepper, salt and add other spices to taste.
11
Add cream (to taste) and heat a little. Or you can add 1 or 2 tablespoons of cream to each serving on plates (they can also be replaced with sour cream). For the soup, you can serve croutons from black or white bread or croutons with grated garlic.
