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Cream of Thermomix peas

Cream of Thermomix peas

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Recipe Cream of Thermomix peas by of 02-04-2013 [Updated on 03-09-2018]

A hot and genuine dish is that of the pea soup. With its bright color, the pea soup is prepared with fresh seasonal ingredients and can be served with slices of bread or crunchy croutons, making it a unique dish. To make the pea soup with the Thermomix you must first fry the onion with oil, then add the potato, the broth and finally the peas. At the end of cooking, a little salt and pepper will complete your dish.


How to make pea soup

Peel the onion and chop finely, put it in the jug, add the oil and fry for 3 minutes at 100 ° speed 1.

Wash and cut the potatoes into cubes, add the potatoes, cover with the broth and cook for 10 min 100 ° speed 1.

Add the peas and cook for 20 min at 100 ° speed 1.

Season with salt and pepper then homogenized for 40 sec vel.8

Serve the pea soup accompanying it with croutons

Soup recipe

Pea soup recipe published by frale, learn how to make this recipe easily with your food processor and discover other Thermomix recipes from Soups. Ingredients for 4 people: 250 gr of peas 150 gr of potatoes 400 ml of broth. Velvety Halloween cream with eyes. First dishes. The pea soup with eyes is an original and nice first course to prepare for the Halloween party.

Let's start the week with the recipe to prepare an excellent cream of peas, now we are in spring and this legume is starting to find itself fresh in my part of the country. Thermomix pea soup: the recipe, ingredients and tips to prepare the Thermomix pea soup - Thousands of recipes on. CREAM OF PEAS and POTATOES. INGREDIENTS (for 3 people) 250/280 g of potatoes. 300 g of peas (weighed, shelled, both frozen and fresh) 1 small Tropea onion.

Place onions in mixing bowl and chop 5 sec / speed 5. Gather on the bottom with the spatula.

Combine the extra virgin olive oil and season: 5 min./120 ° C / speed, without the measuring cup.

Add the pea pods, well washed and chopped, water and salt, cook: 15 min./100 ° C / speed. 1.

Combine the cream and cook: 5 min / 100 ° C / speed. 2, without the measuring cup.

Place the measuring cup and blend: 1 min./ speed. 9, gradually increasing the speed. Filter the velouté through a fine mesh strainer into a bowl and serve it immediately cream of pods in a soup bowl.

On the site other ideas for soups and soups. The best? recycled cream, with chickpeas and pumpkin cream.


Finely chop the onion.

Put in a saucepan 4 tablespoons of extra virgin olive oil and heat them then put the chopped onion to cook.

You do cook the onion high enough heat and turning it continuously, however 5 minutes then add the peas and let them flavor completely.

Cover the peas with the broth, lower the heat and continue cooking for 25 minutes about until the peas are cooked and soft.

Once i peas will be completely when cooked, blend everything with an immersion blender until you get a smooth cream.

Season with salt if necessary and serve the pea soup with one sprinkled with ground black pepper and a round of extra virgin olive oil and maybe with some croutons cooked in the oven seasoned with extra virgin olive oil and salt.


Self you want you can also pass in a colander the pea soup once cooked to make it smoother.

We like one very dense velvety but you can still lengthen the soup with vegetable broth.

If you want you can prepare the vegetable broth by dissolving the HOME MADE VEGETABLE NUT in hot water.

If you liked this recipe, maybe you might also be interested in it VELVETY MUSHROOM or the CREAM OF PUMPKIN or even the CREAM OF ZUCCHINI or the FENNEL VELVET or even the VELVETED POTATOES.

Other Users also liked ...

I was looking for a cream of

I was looking for a cream of dried peas, I want to remove all the legumes from the pantry before the hot season arrives. Thanks ogigi I'll try it bye Ede.

Nonissima, I do it too

not very, I do it too but I don't put the peas to soak for 3 hours I cook them directly after washing them well, I will try as you say

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Grandma Mariella's recipes

12 hours before starting to cook, soak the peas in very abundant water. In fact, you only need to soak them for an hour. What changes is the cooking time. Sometimes it is said that it is not necessary to soak them (I disagree), but what you must know is that you never use the water in which you have soaked legumes: chickpeas, beans, lentils, broad beans , etc.

In the Thermomix cup, chop the onion, spinach (optional) and garlic (3 sec / speed 7). Collect with the spatula. Then add the oil and brown the onion, spinach and garlic

This last tip is a general rule: it is good to salt the legumes at the end of cooking.
Leave to cool for 10 minutes.
Homogenize at speed 8 for 20 seconds always in the BIMBY.
At this point a nice one is ready cream of peas which can be eaten with croutons as a first course or served in the "verrine" as a hot snack. (Look at the photo ).

The nutritional power of pea proteins will be more complete if 80 g of rice or 80g of pearl barley are cooked in the soup.Before starting this part of cooking, add 200 g of water which will be slowly absorbed by the rice and turn the blades in reverse sense.
All this can be done, equally well, in the absence of the BIMBY. When blending, use an immersion blender for a long time. When cooking the rice, follow the cooking over low heat and stir constantly. If necessary, add water.
Mating peas + rice gives the soup that is called in Venice RICE AND PEAS

Grandmother's advice: if you want to have a soup with a less pronounced pea taste, make a béchamel with oil and, possibly without milk, and add it to the soup. Check the salt before serving.

This recipe is for the Thermomix TM31 and TM5

  • 3 cloves of garlic
  • 2 medium-sized onions
  • A washed celery stalk
  • 3/4 of a scoop of extra virgin olive oil
  • A level teaspoon of salt
  • 400 g of water
  • 200 g of milk
  • A packet of diced bacon (or ask your butcher to cut you a large piece of bacon, about 300 g)
  • 400 g of cooked peas
  • 400 g corn (canned)

Cream of peas

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  • 140 g of mealy potato, peeled and cut into pieces
  • 100 g of onion in pieces
  • 1 clove of garlic
  • 15 g of extra virgin olive oil
  • 450 g of frozen peas
  • 425 g of whole milk
  • 220 g of vegetable broth (see tips)
  • & frac12 teaspoon of salt
  • 1 pinch of ground white pepper
  • croutons, to taste

Preparation - Cream of peas

1. After shelling i peas fresh, clean the onion and let it soften with oil in a pan with high sides.

2. Peel and cut into cubes potato, add it to the onion and cook together for a few minutes, then cover everything with hot water and cook over low heat for 15 minutes.

3. After 15 minutes add the peas and if necessary add some more hot water, then add salt and cook for another 15 minutes once removed from the heat add the parsley fresh and with a mixer or a vegetable mill transformed everything into a delicious cream, excellent to serve with a drizzle of raw oil and some crouton of bread.

And here is a photo of the finished dish:

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Preparation time
Cooking time
4 people

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