Pea Soup Puree with Milk
Soups • Dutch
Description
Pea Soup Puree with Milk
Ingredients
- Pea shoots 10 oz
- Onion 1 head
- Veal Shank 1 piece
- Bay leaf 1 piece
- Parsley 1 stem
- Garlic 1 clove
- Milk 10 fl oz
- Butter 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Soak the peas in cold water overnight. Then drain the water and place the peas along with 2 liters of cold water in a large pot, adding the onion cut in half, the veal shank, and a bouquet garni. Bring to a boil, then reduce the heat to medium and let the soup simmer for 2.5–3 hours.
Step 2
Remove the onion, bouquet garni, and shank. Drain most of the broth. Blend the peas with the remaining liquid in a blender and then transfer to a cleaned pot. Add salt to taste.
Step 3
Add hot milk. If the soup is still very thick, add as much of the remaining broth as needed. Mix everything well, heat it up, and add butter to the soup. Serve with croutons, crackers, or toast.
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