Cream of pea soup and croutons

A seasonal recipe from Chef Irina Mendonça, with a pea cream to enjoy during these long winter evenings.

A starter that you can serve cold or hot.

Recipe for 4 people:

- 500 gr of fresh or frozen small weights
- Olive oil
- 1 large white onion
- 3 cloves of garlic
- 3 sprigs of thyme
- 1 bay leaf
- 100 ml of whole liquid cream
- ¼ lime juice
- Salt and pepper
- Sour cream
- ½ baguette
- 1 teaspoon of Provence herbs


1) Preheat your oven to 180°C. 

Peel the onions and garlic then roughly chop them. In a saucepan, brown the onions and garlic with a drizzle of olive oil. Add the thyme, bay leaf, and a pinch of salt. 

2) Pour in the peas, season with a pinch of salt and pepper, mix well. Cover the vegetables with water. Cook for about 10 minutes over high heat. 

3) Remove the sprigs of thyme and bay leaf. Then add the liquid cream and bring to the boil again for about 5 minutes, mix everything in a blender. 

4) Season the pea cream with salt and pepper. Pass the cream through a strainer to remove the skin from the peas. Add the lime juice, which will give a little acidity to your recipe. If you think it is too thick, you can add a little water. 

5) Cut the baguette into small cubes. In a bowl, pour the bread, salt, herbs de Provence and 5 tablespoons of olive oil. To mix everything. 

6) Cover the oven tray with baking paper and pour in the croutons. They must not not be superimposed.

7) Bake for 15 to 20 minutes, stirring occasionally. 

8) Let them cool completely out of the oven. 

9) Arrange the cream in a bowl, with the croutons and fresh cream, a little salt flour and a drizzle of olive oil. Good tasting!

Chef Irina Mendonça


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