Pea Puree Soup

Denis Denis Novice
23/02/2013
"Both a soup and a puree, with bone broth to boot. Time to eat like a king."
Preparation15 min.
Cooking60 min.
Тotal75 min.
Servings1
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  • Rating3.3 out of 5

Ingredients

  • bones - 17.5 oz (500 grams) from meat
  • milk - 2 cups (500 g)
  • butter - 1/3 cup (75 g)
  • carrots - 2.5 oz (65 g)
  • celery - 0.5 oz (15 g)
  • onions - 2.5 oz (75 g)
  • peas - 1 2/5 cups (350 g) dried or 1 2/5 cups (350 g) lentils
  • parsley - 0.5 oz (10 g)

Preparation

Pour broth over the dried peas, the bones from the meat, onions, sliced carrots and put to boil with a lid on. After boiling the peas, remove the bones; crush the peas and roots finely (you can use a blender if you like).

Dilute the resulting paste with hot broth and milk in a water bath. Add the butter and mix well.

For garnish, use fresh green peas, boiled separately (or heated canned peas). Sprinkle the soup with finely chopped parsley.

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