This soup is special to me. The menu has several standout items, but at 69Kč the pea soup was my go-to meal. And it was soooo good. It has the perfect balance of sweet, creamy pea, mint, and lemon. A potato and bacon dumpling surrounded by several croutons, and then pours the pea cream over the dumpling from a little metal pitcher. I couldn’t get enough. And so, I tried to recreate it.

Sweet Petite Pea Soup

Sweet Petite Pea Soup

Sweet Petite Pea Soup

Sweet Petite Pea Soup

Sweet Petite Pea Soup

 

  • 1 T olive oil
  • 1 onion, diced
  • 4 to 8 medium sprigs of fresh tarragon, chopped
  • 1 T crushed garlic
  • 1/2 tsp kosher salt
  • 2 bags frozen petite peas
  • 1/2 c. light cream
  • 2 c. chicken broth
  • juice of 1 lemon
  • black pepper to taste
  • 20 leaves fresh mint
  1. Sauté onions, garlic mixed with salt, and tarragon in olive oil until onions are soft.
  2. Add peas and 1/4 cup of cream,  stirring until peas are heated through.
  3. Purée pea and cream mixture in batches in the blender with the chicken broth.  Leave some of the peas whole.  Return mixture to pot.
  4. Add lemon juice and more cream to desired taste and consistency.  Season with black pepper.
  5. Ladle the soup into bowls and place 3 to 6 mint leaves in each bowl.  It’s important to put the mint in while the soup is still warm but removed from the heat for the best flavor infusion.

If you don’t have any bacon-filled dumplings lying around, try eating it with a dollop of vanilla yogurt in the middle and fresh bread.  Like I’m doing right now. Yum.

Dining and Cooking