Creamy Garlic and Pea Soup
Soups • French
Description
Creamy garlic and pea soup
Ingredients
- Carrot 1 piece
- Rosemary 4 stalks
- Celery salt 2 stalks
- Thyme 4 stalks
- Garlic 3 heads
- Onion 2 heads
- Meyer Lemon Juice 3 spoons
- Green Peas 30 oz
- Butter 0 oz
- Ground Cumin 1 tablespoon
- Olive Oil 1 tablespoon
- Cream 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Pour 1.2 liters of water into a pot, add one onion, a large carrot, celery, rosemary, and thyme. Place on the heat and simmer for forty minutes.
Step 2
While the broth is cooking, coat three heads of garlic, keeping the cloves intact, with olive oil and roast in a preheated oven at 355°F for twenty to twenty-five minutes. After that, allow to cool and remove the flesh from each clove.
Step 3
Slice the second onion into half-rings and sauté it in a saucepan with olive oil and butter until golden brown. Add the minced garlic, fresh (or previously thawed) green peas, and a teaspoon of ground cumin (level, not heaped). Pour in the broth, bring to a boil, and simmer for another six to eight minutes.
Step 4
Blend everything until smooth, and season with salt if needed. Before serving, stir in a little cream or sour cream.
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