Soup-e Nokhod Farangi (سوپ نخود فرنگی) — Persian Creamy Pea and Veal Soup

• 350 gVeal stew meat, trimmed and cut into 1.5 cm cubes (From shoulder or leg; keep pieces uniform for even cooking)
• 30 mlVegetable oil (Neutral oil such as sunflower or canola)
• 150 gOnion, finely chopped (About 1 medium)
• 1200 mlChicken broth, low-sodium (Homemade or store-bought; keep extra hot water ready if needed)
• 400 mlWater (Used to adjust thickness while simmering)
• 500 gGreen peas (Fresh or frozen; if fresh, shelled weight)
• 70 gFine macaroni (vermicelli-style), broken into 2–3 cm pieces (Thin soup noodles; do not use thick pasta)
• 180 mlHeavy cream (At least 35% fat; bring to room temperature to reduce curdling risk)
• 20 gFresh chives, finely chopped (Plus extra for garnish if desired)
• 8 gSalt (Adjust to taste depending on broth salinity)
• 1.5 gBlack pepper, freshly ground (About 3/4 teaspoon, plus more to taste)

Instructions

1. 1

   Heat a heavy pot over medium heat for 2 minutes. Add the vegetable oil and chopped onion, then cook 8–10 minutes, stirring often, until soft and lightly golden. Add the veal cubes and cook 6–8 minutes, turning, until the surface loses its raw color and picks up light browning.

2. 2

   Pour in the chicken broth and water, scraping the bottom to release any browned bits. Bring to a gentle boil over medium-high heat, then reduce to low, partially cover, and simmer 30 minutes. Skim any foam during the first 10 minutes for a cleaner, more refined soup.

3. 3

   Add the green peas, return to a gentle simmer, and cook 10–12 minutes until peas are tender and the veal is easily pierced. If the pot looks dry, add 100–200 ml hot water; the peas should be fully submerged for even cooking and a smooth puree.

4. 4

   Turn off the heat. Blend the soup until very smooth using an immersion blender, 1–2 minutes, or carefully in a countertop blender in batches (do not fill more than halfway). Return the pureed soup to low heat and bring to a gentle simmer; avoid vigorous boiling to keep the texture silky.

5. 5

   Stir in the broken fine macaroni and simmer 6–8 minutes, stirring every minute to prevent sticking, until just tender. The noodles will continue softening off-heat, so stop when they are slightly firm. Adjust thickness with a little hot water if needed.

6. 6

   Lower the heat to the smallest flame. Stir in salt and black pepper. Slowly pour in the room-temperature heavy cream while stirring continuously, then warm 2–3 minutes without boiling. Turn off the heat, fold in the chopped chives, and rest 5 minutes so the flavors round out before serving.