Green pea soup

by | Aug 30, 2016 | Soups

Green peas are one of the ancient cultivated vegetables grown for their succulent nutritious green seeds. Peas probably have originated in the sub-Himalayan plains of north-west India. Today, this versatile legume is grown all over the temperate and semi-tropical regions.

Green peas are at their best soon after harvest since much of their sugar content rapidly converts into starch. Freezing, however, is the best way to store green peas for several months. When you make green pea soup, you have to pay attention to the cooking time in order to avoid overcooking the peas.

Green pea soup
Green pea soup – photo:

Fresh green peas need 15-20 minutes to become tender, so you can cook them with the root vegetables together. The cooking time of frozen green peas is much shorter, they need only 4-6 minutes to soften; therefore, it’s enough to add frozen green peas to the soup 5-8 minutes before the end of cooking.

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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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