👩🍳 Instructions:
- Base flavor: Heat the oil or butter in a large pot. Add onion, carrots, parsley root, and garlic. Sauté until softened and fragrant.
- Add peas: Stir in the green peas and cook for 2–3 minutes.
- Season: Sprinkle with paprika, stir quickly, then add the broth and bay leaf. Season with salt, pepper, and a pinch of sugar if desired.
- Simmer: Let it cook for 15–20 minutes, until peas and vegetables are tender.
- Make roux: In a small pan, melt 2 tbsp butter, stir in 2 tbsp flour, and cook until lightly golden. Slowly whisk in a ladle of hot soup, then return this mixture to the pot to slightly thicken.
- Finish: Remove bay leaf, stir in sour cream, and adjust seasoning.
- Serve: Ladle into bowls, sprinkle with fresh parsley, and enjoy with crusty bread.
✨ In Hungary, this soup is often enjoyed as a light lunch or starter, especially in spring and summer when peas are fresh and sweet.
Would you like me to also include the csipetke (pinched noodle dumplings) version that Hungarians often add to this soup?