[recipe adapted from Running with Tweezers]

INGREDIENTS

• 1½ kg frozen green peas
• 2 litre of water
• 4 – 5 vegetable cubes (10 g each)
• 3 tbs olive oil
• 2 – 3 tbs balsamic vinegar
• rainbow peppercorns
• grated Parmesan cheese to sprinkle over the soup
• fresh bread (sliced)

EQUIPMENT

• hand blender or food processor

METHOD

• In a large pot combine water, peas, cubes and cook covered till peas are soft, for about 30 minutes (depends from the peas, have to get very soft).
• Add olive oil, remove from fire and blend the soup till smooth.
• Stir in balsamic vinegar.
• Transfer to the plates, sprinkle with Parmesan cheese and season with freshly ground pepper.
• Serve with slices of fresh bread on a side. Can be also served with hard boiled eggs.

Serves 5 – 6 people.

TIPS

If you are making soup for small kids skip balsamic vinegar. I did put aside portion for my 2 year old daughter before stirring in balsamic vinegar. She really enjoyed this soup.

NOTES

This soup taste great also with mashed potatoes on a side or with those little filo and feta pastries.

On the first photo I cheated a bit and used balsamic  cream (which is too sweet to my liking for this recipe) instead of balsamic vinegar to make this nice swirl.

More interesting soup recipes: Michelle of Greedy Gourmet made this yummy artichoke soup that can be also topped with Parmesan cheese.