CookEat Recipe
Pea Purée Soup with Fried Bread
Peas simmered in meat broth with a vegetable and herb bundle, then sieved with buttery bread and served over fried bread cubes.
Method
Steps
Step 1
Gather the ingredients: 400 g shelled peas; About 1.25 litres ready-to-use meat broth; A small bundle of parsley, celery, carrot and a few basil leaves; 2 slices fine white bread, about 50 g, for thickening; About 100 g day-old fine white bread for serving; About 30 g butter for frying both lots of bread; Optional: 1–2 tablespoons meat cooking juices.
Step 2
Tie the parsley, celery, carrot and basil into a removable bundle with food-safe kitchen string. Simmer the peas and bundle in enough of the broth to cover until the peas are fully tender, about 15–25 minutes depending on maturity. Remove and discard the bundle.
Step 3
Fry the two bread slices in part of the butter until golden. Add them to the cooked peas and let them soak up the liquid, then pass the peas, soaked bread and cooking liquid through a sieve. A blender followed by sieving is a practical alternative.
Step 4
Return the purée to the pan and thin with the remaining broth to make a pourable soup. Add the optional meat juices if available and heat thoroughly.
Step 5
Cut the separate 100 g serving bread into small cubes and fry in the remaining butter until golden. Put them in a tureen or six small bowls and pour the hot pea soup over them immediately before serving.
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