In my opinion, the best green pea soup recipe is the Hungarian one, with carrots and noodles, a little different from what you’ve consumed so far. It is a very tasty soup that is prepared quickly and with only a few ingredients.
In the wide world, the most famous pea soup is made from fresh greens braised in a light stock and pureed. But in the Hungarian version, the vegetables remain whole but are added noodles, thus the soup will become fuller. So at lunch, after such a soup all we have to do is eat some delicious plum dumplings or few perfect yeast doughnuts.
Contents
What Are The Some Ingredients
We have more precisely three basic ingredients, peas and cut in cubes carrots, which we will use frozen, and a medium-sized onion, which we put whole and take out at the end.
And for dumplings, we need two beaten eggs and two tablespoons of wheat flour, which we will dilute with two tablespoons of water.
So, let’s start cooking!
How to Prepare the Best Green Pea Soup Recipe?
For this, I took a soup pot, 5 litres capacity, and I heated 100 ml of sunflower oil. In this, we 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, which will bind our soup, and stir.
Also now 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 a total of about four litres of water. First, about half a litre, to more easily dissolve wheat flour and paprika powder.
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 an 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, you will see that 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. During this time we make the noodles batter 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 until all the flour is incorporated.
Depending on the size of the eggs, the amount of flour used will differ. 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 Pea Soup
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.
Whoever wants can use a fork with which to put small pieces of dough in the soup, or use a special utensil for this, the noodles grater. Let it boil for another five minutes until the noodles flour is cooked.
And that’s it, this is in my opinion the best green pea soup recipe, which we can serve.
Serving the Pea 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.
If you liked this pea soup recipe, you can 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
- Soup Pot
Ingredients
From Soup
- 500 g frozen peas
- 200 g frozen carrots
- 1 piece onion
- 100 ml sunflower oil
- 2 tbsp vegetable mix
- 1 tbsp vegetable stock
- 1 tbsp wheat flour
- 1 tbsp sweet paprika cream
- 1 tbsp sweet paprika powder
- 1 tbsp sea salt
From Noodles Batter
- 2 pieces eggs
- 2 tbsp 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.
