Christmas pea soup with cream – What to do with a vegetarian for Christmas?

ingredients

300 g dried peas 3 pcs larger carrots 1 pcs parsley 1 pcs onion 1 pcs green peppers with kernels (also a piece from breakfast) 250 ml whipped cream pcs parsley 1 dl dry white wine (optional) 2 pcs bay leaves pcs nutmeg

progress

This Christmas we had dinner at my grandmother’s house, so I didn’t have to prepare a festive menu at home. But we still avoided the vegan cabbage soup and the classic pea soup, non-classically this year . Since there were already ground red peppers in the cabbage soup, we wouldn’t have liked a second red soup, so I eliminated the peppers and potatoes and went with a more luxurious look for this year, with soft cream. I’m from Upper Nitra and we didn’t eat cabbage soup at Christmas – until after midnight mass. Our traditions were fried carp and mayonnaise salad or baked potatoes with caraway seeds and butter and fish in the wild. We also had a compote of boiled prunes with cinnamon and rum. Two soups – red pea and white mushroom, sour cream. But in Bratislava they have different habits and so we alternate and progressively my husband and I adjust them to our liking. After all, we create traditions ourselves, they are memories of our dining, our tastes. I used to take vegan cabbage soup to my grandmother’s for dinner, because their classic one has meat in it, and I am a vegetarian, so I have these limitations as well. I ate fried Vegetable Recipes (beetroot, celery, carrots) with the salad, which we make with yoghurt and not mayonnaise. Raw egg in mayo is another restriction as I am still breastfeeding our daughter. The yogurt gave the salad a freshness and my husband made the whole salad himself while I was finishing up my pre-baby night (because teething). I think making him a salad will stay with him in the future because it was the best I’ve ever had. And since he remembered to soak the peas while I was sleeping, I was able to cook the soup quicker when I woke up. To make it for Saturday lunch. The addition of wine gave the soup a really delicious taste and since my kids won’t eat a kilo of chocolate like that, I calmly used it in the soup Try it anytime, make Christmas every day.:)

1.

Wash and soak dried peas for 2-3 hours before using. Drain it with water and prepare it for cooking. Chop the white onion into small pieces. Fry in oil and add thyme and white wine with chopped carrots. Cut the carrots into rounds. Heat through and with the onions, it will turn the soup a soft orange hue.

2.

Add the pre-soaked peas and bell peppers with the kernels and cover with water. When the peas are heated through, add the chopped parsley (root) and chopped spinach. Reheat everything and when the ingredients are soft, add the cream and boil.

3.

I added a pinch of nutmeg at the end. After cooking, I removed the kernels (peppers) from the soup. I blended some of the cooked soup into a smooth slurry and blended again. I am sure if you like legumes, you will love this soup.