Frozen Pea Soup – Czech Hrášková polévka

You will love this Czech recipe for green pea soup with croutons! It is delicious, easy to make, and uses simple ingredients. We call it "Hrášková polévka" in the Czech Republic.

Course Soup

Cuisine Czech

Keyword Legume Recipes

Prep Time 15

Cook Time 15

Blending 15

Total Time 45

Servings

Calories 378kcal

Author Petra Kupská

Ingredients

4 ounces leek stem white part
1 medium yellow onion peeled and chopped
½ stick unsalted butter
3 cups frozen peas (400 g)
4 cups chicken broth (or vegetable broth)
⅔ cup heavy cream with a fat content of about 30 %
1 Tablespoon sour cream with a fat content of about 15 %
1 teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon granulated sugar
10 leaves fresh mint

Instructions

Peel 1 medium yellow onion and finely chop it. Wash 4 ounces leek stem (white part) and finely chop it.
In a saucepan, melt ½ stick unsalted butter over medium heat and add the chopped vegetables. Sauté for about 5 minutes until the vegetables are soft, stirring diligently.
Throw in 3 cups frozen peas, increase the heat, and sauté for another 5 minutes, stirring frequently.
Pour 4 cups chicken broth over the peas, then add 1 teaspoon salt, ⅛ teaspoon ground black pepper, and ½ teaspoon granulated sugar Cover the saucepan and bring the soup to a boil. Once it begins to boil, reduce the heat to a minimum.
Add ⅔ cup heavy cream and 1 Tablespoon sour cream, stirring to combine. Simmer gently for a minute. Turn off the stove, as you won't need it anymore, and let's finish the soup.
Add 10 leaves fresh mint to the pot of soup.
Thoroughly mix the soup with an immersion blender. Be patient and careful, blending for about 5 minutes to achieve the most delicate cream possible.
Using a spoon, press the soup through a strainer into a clean pot. This part is more tedious than it sounds; it will take a while to push the soup through the leftover pea pods. You should end up with about two tablespoons of dry leftovers in the strainer.
Season the soup with salt and heat if necessary. And we are in the final step!

Notes

The basic recipe makes 4 portions.
SERVING: This pea soup is served warm as a starter or a stand-alone light meal in the Czech Republic. Add a handful of bread croutons to the soup plate immediately before eating.
Fresh mint leaves give the pea soup its distinctive flavor. Add the mint only at the end and do not cook it, so the mint flavor remains intact.
Don't overcook the peas; they will become soft quickly! If you leave them in the water too long, they will lose their green color and turn gray.
I highly recommend blending the soup. This is the only way to achieve a smooth cream, and it ensures that the leftover pea shells won't scratch your throat.

Nutrition