Quick Green Pea Soup

With Simple Croutons, Italian Parsley, Smoked Ham, Red Radish
Serves 2

Ingredients we need:

Soup:

• 2 tablespoons unsalted butter
• 1 table spoon onion, small diced
• 2 cups / 300 grams green peas, frozen
• 2 cups / 400ml vegetable stock, homemade or store-bought
• 4 medium pieces fresh mint leaves
• pinch coarse kosher salt
• pinch black pepper from the mill

Garnish:

• 4 tablespoons smoked ham, (sliced and then cut into fine strips)
• 2 slices white toast-bread, cut into small cubes
• 1 table spoon red radish, (sliced and then cut into fine strips)
• 1 tablespoon Italian parsley, chopped or sliced
• 1 tablespoon extra-virgin olive oil

Let’s cook it…

Step 1 - Make the Croutons

• Heat up the frying pan with ½ table spoon butter over medium heat.
• Add in the bread cubes
• Continue cooking and stirring until the bread becomes crunchy and golden brown. Then remove from stove and set aside.

Step 2 - Prepare the Smoked Ham

• Heat up the frying pan with ½ table spoon butter over medium heat.
• Add in the smoked bacon strips
• Continue cooking and stirring until the smoked ham becomes crisp but not brown. Then remove from stove and set aside.

Step 3 - Prepare the Green Peas

• Set a pot of water to boil on the stove
• Prepare a large bowl of ice water nearby.
• Remove the peas from the freezer, and drop them into the pot of boiling water.
• Let the peas come to a boil (takes 1-2 minutes), then quickly strain the peas through a kitchen colander / strainer and transfer peas to the bowl of ice water.
• Leave the peas in the ice water for 1-2 minutes. Drain peas well in a colander and set aside

Step 4 - Cook the Soup

• Heat the oil in a saucepan and melt 1½ table spoon butter over medium heat until foamy.
• Add onions and cook, stirring, until softened, about 3-4 minutes.
• Add green peas, vegetable stock and mint leaves, bring to a boil and cook for 3-4 minutes.
• Remove from stove and transfer the pea soup to a kitchen blender and blend, starting at the lowest speed and increasing to high, until very smooth, about 1-2 minutes.
• Season with salt and pepper. “Et Voila” our soup is ready to plate…

Step 5 - Plate the Pea Soup

• Pour the pea soup into a deep serving dish bowl.
• Spoon the croutons and smoked ham randomly onto the soup.
• Sprinkle some of the parsley and the red radish strips.
• Sprinkle with some extra virgin olive oil
• Add a few round of fresh black pepper from the mill. Enjoy

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger