how to make pea soup

It’s been an unfriendly climate here in Montevideo for a week now. 150% humidity, rain; on the days when you want to get home the most.

Go inside, take a hot shower, change into dry clothes and warm up some delicious soup to end the day.

Soups are super nutritious and ideal for any time of day, and as if that wasn’t enough, most of them can be frozen.

I will share my pea soup version with you, and I ask that if you decide to, tag me in your posts (@federicogonzaleztalvi).


Peas 1 kilo
Red onion 1 unit
2 sticks of celery
Leek 1 unit
Vegetable soup 1 liter
Juice of half a lemon
2 tablespoons of butter
Add salt and pepper as needed
Smoked bacon 200 grams


*If you have time, it is ideal to make a homemade vegetable soup. They will cook vegetables like celery, carrots, onions, leeks, etc. to prepare a very delicious broth, which we later use as the basis of our soup, and which will also serve as the basis of many other soups.

Next, chop the leek, celery and onion. In this case, the cutting does not matter much, since then all the ingredients are blended together. It doesn’t matter if we cut everything the same so that they cook like this.

In a large saucepan, fry the vegetables we cut earlier with a little butter. Cook for about 2 minutes, add the peas and the broth. Let’s spice it up. Boil until everything is well cooked.

Wait for the soup to cool down a bit and blend until very smooth. While blending, add the lemon juice, which will give it a super interesting citrus effect.

You can also add fresh mint which would be great.

When serving, the soup can be finished with grated cheese, croutons or, as in this case, crispy bacon.

To prepare the bacon, cut it into cubes and fry it in a pan without oil on medium heat until very crispy. Drain on absorbent paper and serve over the soup with olive oil.

“How delicious it is to eat richly!” Chef Marian Caviglia would say.

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