CookEat Recipe
Dried Pea Purée Soup with Butter Croutons
Sieved dried peas with a buttery vegetable base and a little tomato, served with small fried bread cubes.
Method
Steps
Step 1
Gather the ingredients: 500 ml dried whole green peas, measured by volume; 2 litres water, plus extra hot water if needed; Half an onion; 1 carrot; 2 finger-length pieces of celery; 40 g butter for the vegetables; 20 g butter to finish, or to taste; 3 tablespoons plain tomato passata; 200 g bread; 30 g butter for frying the bread; Salt and black pepper to taste; Optional: a few dill stems.
Step 2
Pick over and rinse the dried peas. Use whole dried peas for this version. If their package calls for soaking, soak in the refrigerator as directed, drain and rinse before cooking. Put in the 2 litres fresh water, bring to a boil and simmer until about half cooked, roughly 30–45 minutes or according to the variety. Reserve all the cooking liquid when draining.
Step 3
Finely chop the onion, carrot and celery. Cook in 40 g butter until beginning to colour. Add the half-cooked drained peas, salt and pepper and stir for a few minutes so they take up the buttery vegetables.
Step 4
Add the passata and reserved pea water. Simmer until the peas are completely tender, another 30–45 minutes or longer if needed. Blend or pound, then press all the cooked mixture through a fine sieve. Thin with hot water if too thick and stir in the finishing butter.
Step 5
Cut the bread into small cubes and fry in 30 g butter until golden. Heat the soup through, taste for seasoning and pour over the croutons just before serving. If using the optional dill, finely chop the stems with the initial vegetables.
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