CARROTS AND PEAS VELOUTE SOUPS IN ONE BOWL

carrot soup

1lb carrots chopped
½ big leek
1 parsley root
1 stalk celery
1 tablespoon oil
4 cups vegetable stock
Bay leafa sprig of thyme
salt and pepper
teaspoon butter
2 tablespoons cream cheese with herbs

green peas soup
1lb green peas (I use frozen)
½ big leek
1 parsley root
1 stalk celery
1 tablespoon oil
4 cups vegetable stock
a sprig of thyme
salt and pepper
teaspoon butter
2 tablespoons cream cheese with herbs

to serve
thyme olive oil, olive oil and thyme sprigs

Carrots and peas – classic stewed side dish prepared in a new way. Here this classic is made into two soups: carrot veloute and pea veloute combined in a one bowl. Delicious. I just love the combination and have a weakness to serving two colored  soups in one bowl. Sometimes it is one ingredient, the same taste and two colors combined in one bowl as with my carrot soup. Other time different tastes, different ingredients. Lots of variations. Carrots and peas is spring to me. The soup is easy to prepare. Cook, blitz, pass thro a sieve and serve. I had some purple carrots left and so prepared a third soup for a change. Ha. Beautiful combination. Who likes carrots and peas? Anyone?
Enjoy!

Lilia, xoxo

Preparation of the soups is almost the same with the peas added to the pot at the last moment. In a big pot, in a tablespoon of oil fry the leek cut into thin strips. Cook until leek is tender. Add the carrots, parsley root  and celery, season with salt and pepper, add the thyme and bay leaf. Pour the vegetable stock over and simmer until the vegetables are soft. Warning: pea soup – cook the leek, parsley and celery until soft, then add fpeas, and remove the soup from the heat as soon as the soup starts to boil. Otherwise peas will lose their fresh color. Cool the soup slightly, transfer to the blender and blitz to have smooth texture. Then pass the soup through a fine sieve.  Check the density, add boiling water if too thick, then add a teaspoon of butter and herbal cream cheese. Before serving, pour the soup into two pitchers. Pour the soup into the bowl at the same time to form an equal line in the middle.  Drizzle the soup with olive oil and garnish with thyme leaves.

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