Pea and Beetroot Cream Soup
Anyone would be happy to get served this beautiful soup and it’s a winner at the dinner table anytime I’ve served it. The bright contrast of the green peas and red beetroot makes this not only interesting to look at, but results in a beautiful harmony of flavors. You can let the creative artist in you out and create different swirls and patterns, the one I have created here is the simplest. You can use other nuts or seeds to decorate your soup, or finely cut parsley is a good choice, but these are all optional.
Beetroot can be made in many ways. I like to roast it for a side dish, but it is gorgeous in red velvet cake and in brownie also. Great in smoothies or just drink beetroot juice in itself. Beetroot powder is a natural food coloring without any extra taste.
Young peas are the best, because their skin is not too thick and the taste is fresh. Try to buy fresh when it is in season, deep freeze peas will be good at wintertime.
You can mix it in blender too, but I like to use immersion blender if it is possible because it is easier and faster to clean it. You can make this soup ahead, you simply preheat it before serving and you have time to concentrate on other courses. It’s a really good option when you want to make a more difficult, time-consuming main course or dessert. It might look complicated, but it is not at all, I promise.
Pea and Beetroot Cream Soup
Equipment
- Blender or Immersion blender
Ingredients
Beetroot Soup
- 800 gram beetroot peeled and chopped
- 1 medium onion finely sliced
- 1 stick celery chopped
- 2 tbsp olive oil
- 2 cloves garlic minced
- 600 ml chicken stock
- Salt and pepper
Peas Soup
- 600 gram peas cleaned
- 1 medium onion finely sliced
- 1 stick celery chopped
- 2 tbsp olive oil
- 2 cloves garlic minced
- 600 ml chicken stock
- Salt and pepper
Decoration
- 3 tbsp pistachio roasted and crushed (optional)
Instructions
- Make beetroot soup first. Heat 2 tbsp olive oil in soup pan. Add finely sliced onion and sauté until translucent.
- Add chopped celery and minced garlic and sauté for a minute.
- Add peeled and chopped beetroot and sauté together another minute.
- Add chicken stock, cover and cook on medium heat for about 30-35 minutes, until beetroot is soft.
- The pea soup will be ready in same time with beetroot soup. Heat 2 tbsp olive oil in another soup pan. Add finely sliced onion and sauté until translucent.
- Add chopped celery and minced garlic, peas and sauté for a minute.
- Add chicken stock, cover it and cook on medium heat for 15-20 minutes.
- Blend each soup seperately with immersion blender until smooth. Remember to rinse immersion blender in between each soup. Season it with salt and pepper according to your taste.
- If you made it ahead, gently reheat both soups and pour into separate jugs.
- With one jug in each hand, pour soups at the same time into the soup plates.
- Make swirls with a toothpick.
- Decorate with pistachio (optional).