Soups
Pea soup with potatoes
Pea soup with potatoes is a classic, filling pot for cool days. It can be rustic, but still has to appear balanced - that's exactly what happens with the potatoes, the peas and a careful cooking time.
Timing
- Preparation: approx. 15 minutes
- Cooking time: approx. 45 minutes
- Total: approx. 1 hour
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 395 kcal
- Protein
- ≈ 20.9 g
- Carbohydrates
- ≈ 56.9 g
- Fat
- ≈ 5 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 1 carrot · ≈ 80.0 g
- 1 tbsp oil or a little bacon · ≈ 13.65 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 300 g dried peas
- 500g potatoes
- 1 onion
- 1 carrot
- 1 liter broth
- 1 tbsp oil or a little bacon
- Salt
- pepper
- marjoram
Instructions
- Soak dried peas beforehand if necessary.
- Clean the onion, carrot and potatoes and cut them into pieces.
- Sauté the onion in a little oil or with a little bacon.
- Add peas, carrot and broth and cook until soft.
- Add potatoes and continue cooking until cooked through.
- If desired, puree a small portion to make the soup thicker.
- Season with salt, pepper and marjoram and serve hot.
