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Greek Pea Soup Recipe


3 quarts chicken broth or 1 ½ quarts water

1 cup heavy cream

4 slices beef toast

1 cup cooked cottage cheese

2 cups potato starch

1 teaspoon sauerkla sauce

1 teaspoon ground black pepper

1 cup dry lentils

1 onion, chopped

1 (20 ounce) can crushed tomatoes with green chile peppers

1 cup frozen peas, thawed

2 potatoes, diced

1/2 cup chopped green peas

2 cloves garlic, peeled:

1 teaspoon dried basil

1 teaspoon dried onion powder

salt and pepper to taste


In a saucepan over medium heat, combine chicken broth, water, cream and toast with cottage cheese and sauerkla sauce. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes.

Meanwhile, heat 2 cups soup in a larger pot over medium heat. Stir in potatoes, peas and greens. Reduce heat to medium-low and stir until hot. Slowly add salt and pepper. Bring soup to a boil and brown potatoes, for 5 minutes.


Namasta Mama writes:

This recipe is very soupy and will not reduce well. I would suggest pressing the peas a couple hours before you need it to cook so the peas are crispy and easier to handle.