Pea soup

Preparation mode

• If you are using dried peas, start by washing and draining them. If you are using fresh peas, you can skip this step.
• In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until soft and lightly browned, about 3-4 minutes.
• Add the chopped carrots and potatoes to the pan and sauté for a few more minutes, stirring occasionally.
• Add the peas (dried or fresh) to the pan and stir well.
• Pour the vegetable broth or water into the pan and add the bay leaf. Season with salt and black pepper to taste.
• Bring the soup to a boil, then reduce the heat to medium-low. Let cook, partially covered, for about 30-40 minutes, or until the peas and vegetables are tender.
• Remove the bay leaf from the soup.
• Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a conventional blender in batches and then return to the pot.
• If the soup is too thick, you can add more vegetable broth or water to adjust the consistency.
• Heat the soup again over low heat if necessary.
• Serve the pea soup hot. If desired, add a tablespoon of cream to the dish before serving and garnish with chopped fresh herbs and croutons.