For this puréed soup use fresh shelled English peas when in season, otherwise frozen peas work well (you don’t need to thaw them).

If you can make your own vegetable broth, that’s the best, but you can substitute it with a good quality store bought one too.  If it’s possible, use freshly ground white pepper instead of black.  I adapted the recipe from the book Mai magyar konyha by Tamás Bereznay.

butter – 30 g
small onion – 1
vegetable (or chicken) broth – 1.5 l
shelled green peas – 1 kg
potatoes, peeled – 200 g
horseradish, grated – 2-3 tablespoons
parsley – 1 small bouquet
salt and pepper to taste

Finely chop the onion into small pieces.  Peel the potatoes and cut them into small cubes.  Melt the butter in medium saucepan and sauté the onions.  Stir occasionally until they are softened.  Add the broth, peas, and potatoes.  Season with salt and pepper.  Add 1-2 tablespoons of horseradish and the parsley.  Cook covered until vegetables are soft (about 30 minutes).  Remove from heat.  Discard the parsley.  Using a handheld mixer or blender, purée the soup.  If you like, you can strain it.  Ladle into bowls and serve with a little more horseradish on top.  Could also be served with croutons.