Esta sopa de ervilhas é a essência do conforto numa tigela. Com a sua cor vibrante e sabor doce e fresco, é uma receita simples que transforma ingredientes humildes numa refeição deliciosa e reconfortante, perfeita para qualquer altura do ano.

Ingredientes

  • 800 gr. de ervilhas
  • 2 cebolas grandes
  • 1 cenoura
  • 2 courgettes pequenas
  • 3 dentes de alho
  • 1 alho francês pequeno (com rama)
  • 2 colher sopa de azeite
  • Sal grosso q.b.
  • Aproximadamente 2 litros de água

Preparação

  1. Descasque os legumes, lave-os muito bem e coloque-os aos cubos numa panela alta com a água a ferver.
  2. Deixam-se cozinhar e quando estiverem tenros, desligue o lume.
  3. Deixe arrefecer e passe com a varinha mágica.
  4. Tempere de sal e azeite e leve novamente a lume brando para ferver uns minutos. Retire e sirva quente.

For a taste of simple, classic comfort, here is the English version of this recipe.

Pea Soup

There are few things as comforting and cheerfully vibrant as a bowl of classic pea soup. This recipe is the epitome of simplicity, transforming humble ingredients into a smooth, velvety soup that bursts with the fresh, sweet flavour of peas. The addition of courgette, leek, and carrot adds a subtle depth and body, creating a beautifully balanced and nourishing meal.

The beauty of this soup lies in its versatility. While fresh peas are wonderful when in season, high-quality frozen peas work just as well and make this a fantastic year-round staple. For a classic flavour combination, try adding a handful of fresh mint leaves along with the other vegetables; their bright, aromatic flavour is a perfect match for the sweetness of the peas.

This soup is delicious on its own, but it can be easily elevated with a variety of toppings. A swirl of cream or yoghurt adds extra richness, while crispy croutons or fried bacon bits provide a lovely textural contrast. Serve it hot as a light lunch with a slice of crusty bread, or in smaller portions as an elegant starter for a dinner party.

Ingredients

  • 800g peas (fresh or frozen)
  • 2 large onions
  • 1 carrot
  • 2 small courgettes
  • 3 garlic cloves
  • 1 small leek (including the green part)
  • 2 tbsp olive oil
  • Coarse salt, to taste
  • Approximately 2 litres of water

Method

  1. Peel and wash the vegetables thoroughly, then chop them into cubes and place them in a large, tall pot of boiling water.
  2. Let them cook until they are tender, then turn off the heat.
  3. Allow the mixture to cool slightly, then blend with an immersion blender until smooth.
  4. Season with salt and olive oil and return the pot to a low heat to simmer for a few more minutes. Remove from the heat and serve hot.