Green Pea Soup with Croutons Recipe
Green pea soup is an increasingly popular spring soup in Poland – light yet filling. It has a beautiful green color and a gently sweet flavor that’s a bit like French pea soup, but with a Polish twist thanks to dill and bread croutons.
This soup combines the sweetness of green peas with the freshness of dill and the crunch of homemade croutons, creating a simple yet elegant dish that works both as a light lunch and a starter for a more formal meal.
Chef's tips
Don’t overcook the peas – this helps keep their bright green color and fresh flavor. If your stock is salty, add salt only at the very end, after tasting. For an extra smooth texture, strain the blended soup through a fine sieve.
How to serve
Serve with a swirl of cream or yogurt, a sprinkle of freshly ground black pepper, and extra chopped dill. It pairs well with crusty bread or a simple green salad.
Ingredients
- frozen green peas can be fresh if in season - 500 g
- potatoes medium - 2 piece
- carrot medium - 1 piece
- onion small - 1 piece
- garlic - 1 clove
- vegetable or chicken stock - 1.2 l
- butter - 1 tablespoon
- fresh dill - 0.5 bunch
- wheat or rye bread for croutons - 3 slice
- oil for the croutons - 1 tablespoon
- salt to taste
- pepper to taste
Preparation
- Peel the potatoes and carrot and cut them into cubes. Peel and finely chop the onion. Peel and chop the garlic.
- In a large pot, heat the butter over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent. Add the garlic and fry for about 30 seconds more, stirring, until fragrant.
- Add the diced potatoes and carrot, stir, and sauté for 2–3 minutes.
- Pour in the stock, bring to a boil, reduce the heat, and cook for 10 minutes, until the vegetables start to soften.
- Add the frozen peas (no need to thaw them first). Cook for another 5–7 minutes, until the peas are tender but still a vibrant green.
- Remove the pot from the heat and blend the soup with a blender until smooth and creamy. If you don’t have a blender, you can leave the soup chunky with pieces of vegetables – it will still be tasty.
- Season the soup with salt and pepper to taste. If it’s too thick, add a little water or stock.
- Rinse, dry, and finely chop the dill. Add it to the soup just before serving or sprinkle over each portion on the plate.
- Cut the bread slices into cubes. Heat the oil in a frying pan, add the bread cubes, and fry for 3–4 minutes, stirring, until golden and crispy. Transfer to a plate.
- Ladle the soup into bowls and serve with the crunchy croutons on top.
Storage
Zupę przechowuj w lodówce bez grzanek. Grzanki przygotowuj świeże przed podaniem. Zupę można zamrozić w porcjach.
