Try the best green pea soup if you're boring of the same old soups and want to spice up your dinner routine. This flavourful soup is a classic in Hungarian cuisine, and for a good reason. With its bold and complex flavours, this soup will become a new favourite in your household.
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People around the wide world most famously create pea soup by braising fresh greens in a light stock and then pureeing them. In contrast, Hungarian cooks leave the vegetables whole and add noodles to their version. Thus, the soup will become fuller. So at lunch, after such a soup, we all have to eat some delicious plum dumplings or a few perfect yeast doughnuts.
What Are The Some Ingredients
We have more precisely three basic ingredients, peas and cut cubes of carrots, which we will use frozen, and a medium-sized onion. I add it whole and take out at the end.
And for dumplings, we need two eggs and two tablespoons of wheat flour, which we will dilute with two tablespoons of water.
So, let's start cooking!
How to Make the Best Green Pea Soup Recipe?
For this, I took a soup pot with 5 litres capacity and heated 100 ml of sunflower oil. In this, we put the frozen peas and the frozen cut-in cubes of carrots to fry. Stir and let it fry for about five minutes to thaw a little.
Put a tablespoon of wheat flour, which will bind our soup, and stir.
Also, add a tablespoon of sweet paprika powder, stir, and after a few seconds, we can add water.
Because I cooked for six people, I added about four litres of water. First, about half a litre, dissolve wheat flour and paprika powder more easily.
Pour the rest of the water, then add the whole onion, two tablespoons of vegetable mix for the soup and a tablespoon of vegetable stock concentrate.
For extra flavour, I added a tablespoon of Hungarian freshly crushed sweet paprika paste, which I use very often in my recipes.
Let the soup start to boil, and you will see that after a few minutes, it will make foam on top, which we take with a spoon or a ladle.
The soup should not boil for more than ten minutes for the pea to remain whole. We make the noodles batter during this time because, as I said, the best green pea soup recipe is with noodles.
How to Make the Noodles Batter From Soup?
With a teaspoon, I beat the eggs well in a bowl, after which I started to pour a little flour, always stirring.
Stir well until all the flour is incorporated.
The amount of flour used will differ depending on the size of the eggs. Because I used medium-sized eggs, I needed to add two tablespoons of water to get a softer batter.
To have a little taste, season with half a teaspoon of salt.
Finishing the Hungarian Green Pea Soup
After the soup has boiled for about ten minutes, turn the heat low and pour the batter into the soup, little by little. In contact with the hot soup, it will solidify almost instantly and float above it.
Whoever wants can use a fork to put small pieces of dough in the soup, or use a particular utensil for this, the noodles grater. Let it boil for another five minutes until the noodle's flour is cooked.
And that's it; I think this is the best green pea soup recipe we can serve.
Frequently Ask Questions (F.A.Q.)
Green pea soup can be a nutritious and healthy meal option, as peas are a good source of several essential nutrients. However, it's important to note that the nutritional value of green pea soup can vary depending on how you prepare it. For example, if the soup you make it with cream or butter, it may be higher in calories and fat.
No, green pea soup and split pea soup are not the same.
Green pea soup we typically make using fresh or frozen green peas, pureed or not, with other ingredients such as broth, cream, onions, garlic, and herbs.
On the other hand, pea soup we make using dried, divided peas that is been split in half rather than whole peas. The peas we will simmering with other ingredients such as ham hocks, onions, carrots, and celery until they become tender and break into a thick, hearty soup.
If your pea soup is bland, there are several ingredients you can add to enhance its flavour. Here are some ideas:
-Salt: Adding a pinch of salt can help bring out the natural flavours in the soup.
-Herbs: Adding herbs such as thyme, rosemary, or bay leaves can give the soup a deeper flavour.
-Spices: Adding spices such as cumin, smoked paprika, or curry powder can add warmth and depth to the soup.
-Acid: Adding an acid splash such as lemon juice, apple cider vinegar, or white wine vinegar can brighten the flavours and balance the soup's richness.
-Cream: Adding a splash of cream or coconut milk can give the soup a silky texture and add richness.
Serving the Soup
Hungarian green pea soup can be served in various ways, depending on your preference. I like to do it in small bowls or cups, garnished with a dollop of sour cream or a bit of lemon juice and some chopped fresh herbs.
You can sprinkle a little chopped parsley on top, making it tastier.
If you liked this pea soup recipe, you could try other soup recipes on our blog, such as:
- Creamy Kohlrabi Soup Recipe
- Best Cabbage Soup Recipe
- Traditional Hungarian Goulash Recipe
- Best Fish Soup Recipe
- White Bean Soup With Smoked Ribs
- Smoked Sausage Potato Soup
- World Best Turkey Soup Recipe
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Best Green Pea Soup Recipe
Equipment
- 1 Soup Pot
Ingredients
From Soup
- 500 g frozen peas
- 200 g frozen carrots
- 1 piece onion
- 100 ml sunflower oil
- 2 tablespoon vegetable mix
- 1 tablespoon vegetable stock
- 1 tablespoon wheat flour
- 1 tablespoon sweet paprika cream
- 1 tablespoon sweet paprika powder
- 1 tablespoon sea salt
From Noodles Batter
- 2 pieces eggs
- 2 tablespoon wheat flour
- 1 teaspoon sea salt
Instructions
- Take a soup pot and heat the sunflower oil, put the frozen peas and the frozen cut in cubes carrots to fry. Stir and let it fry for about five minutes to thaw a little. Put a tablespoon of wheat flour, add a tablespoon of sweet paprika powder, stir, and after a few seconds, add water. Add the whole onion, vegetable mix for the soup and the vegetable stock concentrate.
- For an extra flavour, I added the Hungarian freshly crushed sweet paprika paste. Let the soup start to boil, after a few minutes it will make a foam on top which we take with a spoon or foamer. The soup should not boil for more than ten minutes, for the pea to remain whole.
- With a teaspoon I beat the eggs well in a bowl, after which I started to pour a little flour, always stirring. Stir until all the flour is incorporated. Because I used medium-sized eggs, I needed to add two tablespoons of water to get a softer batter. Season with half a teaspoon of sea salt.
- After the soup has boiled for about ten minutes, turn the heat to low, and start pouring the batter into the soup, little by little. In contact with the hot soup, it will solidify almost instantly and will float above the soup.
- Serve hot, with a little lemon juice and who likes some chilli peppers, it's so delicious. You can sprinkle on top and a little chopped parsley, it will be even tastier.
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