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Three Blonde Musketeers Pea Soup

Posted on Tuesday, December 11, 2012 by in Recipes | 0 comments



  • 1 large red onion, finely chopped
  • 1 garlic clove, minced
  • 17 oz/0.5 kg of fresh or frozen peas
  • 3 potatoes (more to thicken), cubed
  • 12 c water
  • 2 tsp Vegeta seasoning (or similar product)
  • 2 tsp olive oil
  • salt and ground black pepper to taste



Heat 2 teaspoons of olive oil in a frying pan.  Add the finely chopped onions and garlic, and cook until golden brown.  In a large pot (at least 4 quarts) bring 12 cups of water to a boil.  Add the potatoes, peas, Vegeta seasoning, salt, and pepper. Leave to boil until potatoes and peas are cooked. When complete, combine all ingredients into a hand blender, and blend until the mixture is consistent.  Serves six to eight.

You can also make a broccoli version of the soup – just use broccoli instead of peas.


Daniel blending Three Blonde Musketeers Pea Soup

A special thanks to our dear friend, Daniel Stupavsky, and his mother, Viera Stupavska, for providing us with this recipe.

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