Pea and carrot cream with potatoes, a creamy and very easy velouté without cream, a vegetable soup to blend all together for a simple and genuine first course, a recipe you can enrich with golden flavored croutons, great served hot for a light dinner during autumn and winter days.
If we talk about soups, veloutés, and broths, I’m always in the front row, I love them with any vegetables or legumes, whether simple like the carrot cream, or enriched like in my today’s recipe where I added peas, you can even make them more substantial by adding pasta, rice, barley, etc.
The pea and carrot soup with potatoes is a very suitable recipe for children, I’m sure they will finish it quickly with spoonfuls. Making this velouté is very simple even for the less experienced in the kitchen, first, cook the vegetables with the broth, then blend them with an immersion blender and finally, thicken the cream until you get the desired consistency.
Have you already grabbed a spoon to taste it? Well… but first, we have to see how to prepare it. Follow me in my kitchen, and let’s make it together.
TRY ALSO:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 280.41 (Kcal)
- Carbohydrates 41.20 (g) of which sugars 8.86 (g)
- Proteins 7.23 (g)
- Fat 10.65 (g) of which saturated 1.55 (g)of which unsaturated 8.62 (g)
- Fibers 7.67 (g)
- Sodium 1,671.82 (mg)
Indicative values for a portion of 530 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups frozen peas
- 1 3/4 cups carrots
- 1 lb potatoes
- 1 onion
- 4 tablespoons olive oil
- 1 quart vegetable broth
- to taste salt
- to taste pepper
Tools
- Immersion Blender
- Peeler
Recipe
Wash the potatoes and carrots. With a peeler remove the skin from the potatoes and cut them into small chunks, then scrape the carrots and slice them.
In a large saucepan, brown the chopped onion with the oil, add the cut potatoes and carrots, sauté slightly and pour in the broth. Cook over medium heat for about 10-15 minutes, stirring occasionally with a ladle.Add the frozen peas, salt, pepper, and continue cooking for another 10 minutes. With an immersion blender blend all the vegetables directly in the pot until you get a smooth and velvety cream. Put it back on the heat for a few minutes to thicken and serve the cream immediately with a drizzle of raw olive oil.
Good, creamy, and genuine, this pea and carrot cream with potatoes is a real delight, ideal for the whole family, both adults and children. A very useful recipe to use up carrots that are too mature or potatoes that are about to sprout, it often happens to me… how about you?
Storage and tips
Storage: the pea and carrot cream can be stored in the fridge in an airtight container for 2-3 days. Before consuming it again, I recommend heating it with a bit of broth.
Tips: if in season, you can also prepare this cream with fresh peas. Be careful with the cooking, fresh ones require more time, so you need to cook them together with the carrots and potatoes and not afterwards.
