This soup should not be overcooked, so I cut the potatoes finely. Although I made the soup with frozen peas, the smidru soup can be made without them as well. Then the taste of this vegetable will be even more pronounced.
Preparation of Smidri
I usually break off the bottom of the smidgens at the point where they break. That part is woody, hard. Some throw it away, while others use it for soups, stews or other dishes. In this case, the surface of the broken part should be shaved. If the smidri are fresh, you can not break them, but just shave the bottom. Unfortunately, as far as I can see, it is difficult to find such smidars in supermarkets, usually their bottom is already quite woody.
I made this soup without the woody parts of the fennel.
Smidru soup with peas and potatoes
Ingredients (4 servings):
- 500 g of smidri
- 1/2 st. frozen peas
- 1/3 of a larger leek, cut into half rings
- 3 small potatoes, finely chopped
- 500 ml of chicken or vegetable broth
- a pinch of salt, black pepper
- 1/4 st. cream (not quite cold)
- a drizzle of olive oil
- for serving: cured ham
Making
Wash the smidgens, remove the woody part: break through their smallest breaking point. Cut them into several parts.
Heat a drizzle of oil in a saucepan over low-medium heat, add the leeks and fry for a few minutes (just don’t burn them). Add the spices and fry for another minute.
Add the potatoes, pour the broth and bring everything to a boil, then reduce the heat to low and cook for about 10 minutes. Add the peas at the end.
Puree the soup, add salt and pepper to taste. Add cream and heat the soup a little.
Serve with sliced and wrapped cured ham, fennel tops.
This smidgen soup with peas and potatoes is springy, quick to prepare, and has a mild taste. I served it with Spanish cured ham which went well with this soup. Instead, you can use slices of fried bacon, fried cottage cheese or toasted bread.
“Taste with Aušra”
