How to Make Bezelye Corbasi Part 3/3

Now, we’re going to check the consistency on our peas soup that’s been simmering. I think that’s pretty good so we’re just going to turn it off now. We’ll add in our milk or if you want to use heavy cream that’s fine. And we’re going to get ready to put it through a blender, puree it up really nice and you can even see the color it’s already getting that light green with the light pistachio green that’s perfect and it smells really good too. And don’t be afraid to do a little taste anytime this is your kitchen, right? That’s going to heat up on its own, it’s going to take the heat from the rest of the peas soup. Now, let’s get ready to start putting it to our blender.

Now, what you also want to do before you blend everything together is get that bay leaf out. Remember we put in a bay leaf before just sticking right over here so you could just dip your fingers and take it out so you don’t want to blend that. That’s just for flavor. Now, all we want to do right here is liquefy or puree. You want to blend it make sure you get all those lumps out. You want it really nice and smooth. And you can pour it back in your pot and our peas soup is just about done we’re just going to cover it and let it settle. And we’re going to check on leeks and see how they’re doing.

So our peas soup is ready we’re going to get it ready to serve. We’re just going to turn off our leeks and let that settle because it’s suppose to be served at room temperature. And as you could see I’ve got a little garnish ready for my peas soup. You can be creative, you can use parsley or a little bit of chopped up mint, I have fresh mint today. So what we’re going to do is just put some paprika and then throw in that fresh mint. The soup looks really good, it’s a great consistency and I don’t even need the flour because I love it—this thickness. You don’t want too much of a hardy soup because we’ve got a lot of food plan for you today. Just take a little paprika and then our fresh mint. This is our wonderful soup, I hope you enjoy it. Now, we’re going to get ready to serve our Praza.