Recipe for: Green Pea Cream for May Day - photo 1
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Recipe for: Green Pea Cream for May Day

Pikantne Soups May Day 50 min Medium 8 wyświetleń ~21.37 PLN * - (0)
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Description

Delicate, velvety green pea cream is the perfect soup for May Day — light, fresh, and full of spring aromas. It is based on green peas, sautéed onions, and potatoes for a creamy consistency, seasoned with garlic, salt, and freshly ground pepper, finished with 18% cream and butter. Serve hot with crispy whole grain bread croutons and optionally with lightly sautéed asparagus as fresh, seasonal accents. The dish has a vibrant green color, a mild sweet taste of peas, and a creamy texture, making it great as an appetizer for a picnic, a light outdoor lunch, or part of a spring grilling menu. The recipe includes precise instructions for beginner cooks — how to tell when the vegetables are ready, how to whip the cream, and how to achieve a smooth consistency for the cream.

Ingredients Used

Ingredients (11)

Servings:
4
  • Green peas 500 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Potatoes 2 szt. (~300 g)
  • Vegetable broth 1000 ml
  • Butter 30 g
  • 18% cream 100 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Green asparagus 150 g
  • Whole grain bread 100 g
💰 Szacowany koszt dania: ~21.37 PLN (5.34 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: peel the onion and chop it into small cubes (about 5 mm). Peel the garlic and crush it with a knife or chop it very finely. Peel the potatoes and cut them into cubes about 2 cm, so they cook evenly. If you are using fresh peas, remove them from the pods; if using frozen, keep them in the freezer until ready to add.

Ingredients: Onion, Garlic, Green peas
Use a cutting board and a large sharp knife. Cutting into even pieces will shorten the cooking time. Common mistake: pieces of potato that are too thick - they will take longer to cook and will create lumps.

Frying

2

In a large pot with a capacity of at least 3 liters, heat the butter over medium heat. Add the chopped onion and sauté for 6-8 minutes, stirring frequently, until the onion becomes translucent and slightly golden (do not brown too much). Towards the end, add the minced garlic and sauté for 30-40 seconds until fragrant.

Ingredients: Butter, Onion, Garlic
Use a pot with a thick bottom (3-4 mm) or a steel saucepan. A wooden spoon will make stirring easier. Do not fry the onions over too high heat — burning gives a bitter taste.

Cooking

3

Add the chopped potato and green peas to the pot, and pour in vegetable broth to cover the vegetables (about 1 liter). Bring to a boil over high heat, then reduce the heat to medium-low and cook for 12-15 minutes, until the potato is soft (check with a fork — it should go in easily). If you are using frozen peas, cook for 10-12 minutes.

Ingredients: Green peas, Vegetable broth
Use a lid to shorten cooking time, but after boiling, reduce the heat to avoid overflow. Check the softness of the potato with a fork — it's the best indicator of readiness.

Blending and seasoning

4

When the vegetables are soft, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until smooth — move the blender slowly from the bottom to the top to avoid splattering. If you don't have an immersion blender, transfer in batches to a countertop blender and blend. After blending, pour in the 18% cream and mix well. Taste and gradually season with salt and pepper.

Ingredients: 18% cream, Salt, Black pepper
Use an immersion blender and hold it straight, immersing it to the bottom of the pot. If the soup is too thick, add 50–100 ml of broth. A common mistake: blending too long in a countertop blender without stopping can make the soup hot and splattering — blend in short pulses.

Additions

5

If you are using asparagus: trim the tough ends, cut into 3-4 cm pieces, and sauté in a pan with 1 teaspoon of butter for 3-4 minutes until they are crisp and slightly golden. For the croutons: cut whole grain bread into cubes, drizzle with olive oil or sauté in butter for 5-7 minutes, stirring, until golden and crispy.

Ingredients: green asparagus, whole grain bread, Butter
The best is a non-stick pan 24-26 cm. Do not overcook the asparagus — they should remain firm. Additionally, you can add more butter to the toast for a more intense flavor.

Serving

6

Pour the cream into warm bowls. In the center of each portion, create a small swirl of cream, place a few pieces of sautéed asparagus, and sprinkle with croutons. Serve immediately while the soup is hot and aromatic.

Ingredients: 18% cream, green asparagus, whole grain bread
Use deep, shallow bowls — the soup looks nicer on light plates, contrasting with the green. Serve immediately; reheating may change the intensity of the color.

Additional tips

7

If the cream has lumps, strain it through a fine sieve into another pot using a spoon to press it through. To make the soup lighter, instead of cream, use 100 g of buttermilk or kefir added just before serving.

Ingredients: 18% cream
For straining, use a large metal sieve and a slotted spoon. Over-seasoning with pepper will change the flavor profile — season gradually.

Fun Fact

💡

In 19th-century English cuisine, pea cream was often served with mint; in the Polish version for May, mint can be replaced with fresh dill or asparagus to maintain a regional character.

Best for

Majówka Lekki obiad wiosenny Przystawka na piknik

Tips

🍽️ Serving

Serve the soup hot in light bowls, add a spoonful of sour cream in the center, and garnish with sautéed asparagus and croutons for a contrast of textures. For a dairy-free version, omit the sour cream and add a drizzle of olive oil before serving.

🥡 Storage

Store the cream in an airtight container in the refrigerator for up to 2 days. To reheat, use a pot over low heat and stir frequently; if the soup thickens, add a little broth or water. Do not freeze soups with cream — the cream may separate. However, you can freeze the cream itself before adding the cream, for up to 3 months.

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