Turkish Green Pea Soup

Ingredients

• 500 g green peas
• 1 piece onion
• 1 piece carrot
• 1 piece potato
• 3 tbsp butter
• 1 kg vegetable broth
• 1 bunch fresh dill
• 2 tbsp lemon juice
• 1 tsp salt
• 1 tsp black pepper
• 100 ml heavy cream

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces. Peel and dice the carrot and potato into 1cm cubes. Roughly chop the fresh dill, separating stems from leaves. Heat the butter in a large pot over medium heat for 1-2 minutes until melted and foamy. Do not let the butter turn brown or burn.

2. Sauté aromatics

   Add the diced onion to the melted butter and cook over medium heat for 5-6 minutes, stirring occasionally until soft and translucent. The onion should release its moisture and become fragrant. Do not allow it to brown or caramelize as this will change the soup's delicate flavor.

3. Add root vegetables

   Add the diced carrot and potato to the pot and cook over medium heat for 3-4 minutes, stirring frequently to coat with the butter mixture. The vegetables should start to soften slightly around the edges. Do not cook them too long as they will finish cooking in the broth.

4. Add peas and broth

   Add the green peas and dill stems to the pot, then pour in the vegetable broth. Bring to a boil over high heat for 2-3 minutes, then reduce to medium-low heat. Simmer for 15-20 minutes until all vegetables are completely tender when pierced with a fork. Do not boil vigorously as this can make the soup cloudy.

5. Blend the soup

   Remove the dill stems and blend the soup using an immersion blender for 2-3 minutes until completely smooth and creamy. Alternatively, blend in batches in a regular blender. The soup should have a velvety, uniform texture with no lumps. Do not over-blend as this can make the soup gluey.

6. Season and finish

   Return the blended soup to low heat and stir in the heavy cream, lemon juice, salt, and black pepper. Simmer gently for 2-3 minutes until heated through. Add the chopped dill leaves and taste for seasoning. The soup should be creamy and bright green. Do not boil after adding cream as it may curdle.

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