In a large pot, melt butter or heat oil over medium heat.
Add onion, carrot, and parsnip/celery. Sauté for 3–5 minutes until softened.
Add sugar if using, salt, and pepper.
2. Cook the Soup
Add the stock and bring to a gentle boil.
Add the peas and simmer 8–10 minutes until tender.
Taste and adjust seasoning.
3. Optional: Creamy Version
Stir in cream for a richer, velvety texture.
Simmer 2–3 more minutes, but do not boil.
4. Serve
Ladle soup into bowls.
Garnish with chopped dill or parsley.
Optional: top with boiled egg halves for a classic Hungarian touch.
💡 Tips
Fresh peas give the best flavor, but frozen work perfectly.
For a lighter soup, skip the cream and finish with a squeeze of lemon for brightness.
Add a few croutons or small pasta for extra heartiness.
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