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.

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.

Best Green Pea Soup Recipe-Onion and Frozen Pea and Carrots

And for dumplings, we need two beaten eggs and two tablespoons of wheat flour, which we will dilute with two tablespoons of water.

Best Green Pea Soup Recipe-Beaten Eggs and Wheat Flour

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.

Best Green Pea Soup Recipe-Frying Frozen Pea and Carrots

Put a tablespoon of wheat flour, which will bind our soup, and stir.

Best Green Pea Soup Recipe-Wheat Flour on Frying Frozen Pea and Carrots

Also now add a tablespoon of sweet paprika powder, stir, and after a few seconds, we can add water.

Best Green Pea Soup Recipe-Paprika Powder on Frying Frozen Pea and Carrots

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.

Best Green Pea Soup Recipe-Pour Water on Frying Frozen Pea and Carrots

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.

Best Green Pea Soup Recipe-Put Vegetable Stock in Soup

For an extra flavour, I added a tablespoon of Hungarian freshly crushed sweet paprika paste, which I use very often in my recipes.

Best Green Pea Soup Recipe-Put Paprika Paste in Soup

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.

Best Green Pea Soup Recipe-Remove the Foam From the Soup

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.

Best Green Pea Soup Recipe-Pour Wheat Flour on Beaten Eggs

Stir until all the flour is incorporated.

Best Green Pea Soup Recipe-Mixing the Batter

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.

Best Green Pea Soup Recipe-Batter is Ready

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.

Best Green Pea Soup Recipe-Pouring the Batter in 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.

Best Green Pea Soup Recipe-Ready to Serve

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.

Best Green Pea Soup Recipe-Served in Bowl With Lemon Juice

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:

Best Green Pea Soup Recipe-Served in Bowl With Lemon Juice

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Best Green Pea Soup Recipe-Served in Bowl With Lemon Juice

Best Green Pea Soup Recipe

Course: Dinner, Lunch, Soup
Cuisine: Hungarian, Transylvanian
Diet: Low Fat, Low Lactose, Vegetarian
Keyword: best green pea soup, best green pea soup recipe, green pea soup, green pea soup recipe, pea soup, pea soup recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 portions
Author: Timea
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.
Print 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.
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