Creamy Spanish Pea Soup | Possibly the BEST Pea Soup EVER

By Spain on a Fork · 40 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Roughly chop the onion and garlic, thinly slice the leek and roughly chop the carrot.
3. Add the vegetables to the pan and stir every 1 to 2 minutes. Cook for 6 to 7 minutes until lightly sautéed.
4. Meanwhile, cut the peeled potato into small bite-sized pieces.
5. Add the potato, smoked paprika, thyme and a pinch of salt and pepper to the pan. Add enough water to just cover the ingredients (1 1/2 cups / 360 ml), then turn the heat up to high.
6. When the potatoes are just cooked through (10 to 15 minutes), add the frozen peas and stir. Cover, lower to low-medium heat and simmer for 5 to 7 minutes until the peas are just tender. Remove from the heat.
7. Let cool for about 5 minutes, then blend until smooth in a tall container with a hand blender, food processor, upright blender or similar.
8. Return the purée to the same pan over medium heat and slowly whisk in 1/2 to 1 cup (120 to 240 ml) of water until creamy. Taste and adjust the seasoning.
9. Serve in shallow bowls, topped with a dollop of Greek yogurt if you like, and garnished with a few peas.

Summarized from Spain on a Fork's video. Watch it for the details.

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