How to make it

  • Clean the green peas and put it into hot water for 5 minutes.
  • Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent. Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
  • Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper. Cook until green peas are soft.
  • When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender. Add thyme and cook 15 minutes. At the end add sour cream and minced chive. Serve with croutons.

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