I want to offer you, dear cooks, not quite the usual pea soup. It is, of course, there are smoked notes. But the taste is amazingly creamy, sweet, and creamy!
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For the soup I used green peas "Oregon" TM "Mistral"
It does not require pre-soaking, so just fill it with water
After about 45 minutes the peas will begin to soft after boiling. Check it out - it should be easy to warm up with a spoon. If you are not warming up - will cook a little more. Once the peas have become soft - add in the soup garlic (just whole cloves) and cook for another 10-15 minutes, until the garlic has become soft
Then add frozen peas, simmer another 10 minutes
Meanwhile, make the sauce "Bechamel".
For this the remaining butter and lightly fry the flour, pour in, stirring the cream. Stir until smooth, cook 1 minute and remove from heat
Grind the soup in a blender until smooth
Add to soup Bechamel, salt to taste and bring to a boil. I threw a pinch of sugar. So creamy taste has increased (but this is optional)
Optional - fry on a dry pan bacon and put on top. I was served with rye crackers.