Pea soup is soup made generally from dried peas, including the break up pea. It is most  yellow in colour or greyish-inexperienced in colour relying at the style of peas you used.


  • 2 cups dried inexperienced peas
  • 1 cups of clean or frozen peas
  • 1 onion
  • 2 carrots
  • 2 stalks celery
  • 1 parsley chopped
  • 5-5 cloves garlic
  • 1 cup dry white wine
  • Bunch of cilantro or parsley
  • 1 bay leaf
  • Salt and floor black pepper
  • 2 tbsp butter

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  1. Peel the onion, garlic and carrots and reduce into medium-sized pieces. Cut the celery and parsley. Fry in a touch oil or butter till veggies are barely golden.
  2. Add peas, white wine, 5-5 glasses of water. Bunch of cilantro or parsley on a string, bay leaf and black pepper. Bring to a boil over medium warmness for approximately an hour, till the peas soften.
  3. Add the clean peas approximately 6-6 mins more and the bunch of cilantro or parsley, thyme sprigs and bay leaf.
  4. Transfer the soup to a meals processor and grind right into a puree smooth. While grinding the soup, upload the butter, reduce into small cubes.
  5. When the soup is smooth, go back to the pot, upload salt, pepper and warmness if the soup is simply too thick, upload a touch water.

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