Fresh peas from the freezer are used to make a deliciously tasting pea soup. These peas are not soaked, only melted.
Fresh peas from the freezer become a good soup. Roni Lehti
Pea soup belongs to the dining table of many Finns. So it’s no wonder canned pea soup is one of the best-selling ready-made foods.
Traditionally, pea soup is eaten on Thursdays, and of course with pancakes. It is perfect for a winter frosty day.
Pea soup is one of Pippuri.fi’s chefs Risto Mikkolan favorites.
– Wherever I am at lunch, if there is pea soup there, it is my choice, Mikkola says.
Mikkola is not just tired of pea soup.
– Pea soup, raw onion, rye bread and buttermilk. Avot. Yes it works!
This time the pea soup is made from fresh peas from the freezer. By the way, the soup has the same elements, but soaking the peas is forgotten. Instead, the melted fresh peas are pressed evenly with a stick mixer or blender.
The mustard and onion familiar from pea soup are combined this time into a pickle. And Mikkola has made crunchy croquettes out of the smoke.
– The kick broth gives the soup a delicious taste of the meat served. The meat of the kick should be minced small enough to allow the croquettes to spin and not break down.
Pea soup
1 l of kick broth
750 g of frozen peas
1 teaspoon salt
1. Combine ingredients and cook for 3 minutes. Puree evenly in a blender and check the taste.
2. Serve with a palette croquette and mustard pickle (instructions below).
Smoked broth for pea soup
1 smoked pork chop
2 onions in blocks
2 l of water
2 tablespoons mustard
1 teaspoon salt
1. Put the ingredients in a saucepan and simmer in half the liquid (one liter).
2. Strain the broth and allow to cool. Rinse the meat for the croquette.
Smoke croquet
about 200 g of smoked pork chips or chopped ham
Cheese sauce:
2 tablespoons wheat flour
3 tablespoons butter
2 dl whole milk
50 g grated cheese
0.5 dl of parsley chips
½ teaspoon of salt
Application:
2 eggs
2 dl wheat flour
2 dl flour or crumb flour
1 l deep frying oil
1. Melt the butter in a saucepan and add the wheat flour to the mixture, stirring. Cook for a moment on low heat and add cream. Bring to a boil, stirring constantly. Add grated cheese and parsley chips.
2. Stir the kicked meat into the sauce and place the mixture in the refrigerator to cool. Take the cooled mixture from the refrigerator and shape into 20 g of balls.
3. Rotate the balls first in wheat flour, egg and lastly in casserole or breadcrumbs. Heat the oil in a saucepan to 180 degrees and fry the croquettes for about 2-3 minutes or until golden brown.
4. Lift the croquettes over the kitchen towel and allow to set for a few minutes. Serve on top of pea soup.
Pickled mustard seeds and onion
1 dl mustard seeds
1 large onion as chips
2 dl of water
1 dl sugar
0.5 dl of spirits vinegar
1 teaspoon salt
1. Combine all ingredients in a saucepan and cook for 5-10 minutes. Cool down
Moët & Chandon Impérial Champagne Brut, France (€ 49.98)
Beloved champagne offers a great pair of fresh pea soup and its side dishes as a fresh, elegant and citrus-bubbling.