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🍽️ Creamy Pea Soup with Fine Carrot Batons

287 kcal · 30 min · 4 servings

Creamy Pea Soup with Fine Carrot Batons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with 1.2 liters of water and add some salt. Bring the water to a boil.
  2. 2. Add the peas in their pods to the boiling water. Cook them for about 20 minutes.
  3. 3. Remove the peas from the pot and strain the cooking water into a separate bowl. Save the water for later.
  4. 4. Peel the carrot and cut it into thin batons (julienne).
  5. 5. Remove the peas from their pods.
  6. 6. Melt 20 grams of butter in a large pot over medium heat.
  7. 7. Add the shelled peas to the butter and let them sweat for a short time.
  8. 8. Add the carrot batons to the peas.
  9. 9. Let the vegetables simmer covered for about 8 minutes.
  10. 10. Melt the remaining butter in a small frying pan or saucepan.
  11. 11. Stir the flour into the melted butter and whisk the mixture briefly until it is light and airy.
  12. 12. Slowly pour the reserved pea cooking water into the butter-flour mixture while stirring.
  13. 13. Let the sauce simmer for about 10 minutes until it thickens.
  14. 14. Add the braised peas and carrots back into the sauce.
  15. 15. Season the soup with salt and pepper to taste.
  16. 16. Remove the pot from the heat.
  17. 17. Whisk the egg yolk with the cream in a small bowl.
  18. 18. Add a small spoonful of the warm soup to the egg yolk-cream mixture and stir (this is called tempering).
  19. 19. Pour the tempered egg yolk mixture back into the soup pot and stir well to cream the soup (this is called tempering/legiering).
  20. 20. Sprinkle the finished soup with fresh parsley and serve immediately.

Nutrition per serving