Cream Of Green Pea And Cucumber Soup Recipes

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THATBOBBIEGIRL'S BETTER-THAN-CAMPBELLS GREEN PEA SOUP



ThatBobbieGirl's Better-Than-Campbells Green Pea Soup image

My husband issued me a challenge shortly after we were married. I hated paying the price for his favorite soup-in-a-can, Green Pea Soup, by Campbell's. Not the Split Pea, but the one that's creamy smooth. He hates lumpy pea soup! Well, he told me if I could make it "just as good" as the can, he would eat it and I could stop paying a dollar a can (or more). Well, it took me about 8 years, and lots of tries, but I finally got it right. Hey, don't look at me like that, it's not like I was trying for eight years straight. I mean, you can only eat pea soup so often! When I make this now, I usually make a double or triple batch so I can freeze some - it does freeze well. Oh, and no, there is no ham or meat of any kind in this, just some bouillon. I read the can label and saw it contained no meat, unlike the Split Pea Soup. I prefer it this way. By the way, a couple of months ago, I found a foodservice sized can of Green Pea soup at our grocery outlet store, for just over a dollar. At that price, I bought it to have on hand for a quick last-minute meal. My family complained! It was way too salty for their taste now! I guess they're finally weaned. Now if I could just convince the kids that homemade Macaroni & Cheese is better than the Blue Box Stuff.......

Provided by ThatBobbieGirl

Categories     One Dish Meal

Time 3h45m

Yield 8 serving(s)

Number Of Ingredients 11

16 ounces split peas
3 quarts water
1 large onion, chopped
2 tablespoons chicken bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon pepper
1 bay leaf
1 cup chopped celery
1 1/2 cups thinly sliced carrots
lemon juice (optional but recommended)

Steps:

  • Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts).
  • Bring to a boil.
  • Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness.
  • Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat.
  • I have slow-cooked this in a crockpot, but was not happy with the results.
  • I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much.
  • Stove-top cooking just until the peas are tender gives this a much fresher taste.
  • My family loves this served with freshly baked homemade bread and a tossed salad.
  • VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon.
  • LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste.
  • Usually about one lemon does it, but it depends on the size of the lemon.
  • I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.

Nutrition Facts : Calories 217.6, Fat 1, SaturatedFat 0.2, Cholesterol 0.2, Sodium 403.1, Carbohydrate 39.1, Fiber 15.7, Sugar 7, Protein 14.7

CREAM OF GREEN PEA SOUP WITH FRESH MINT



Cream of Green Pea Soup With Fresh Mint image

Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.

Provided by COOKGIRl

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2 cup finely chopped yellow onion
1 cup finely minced celery & leaves
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
2 cups frozen green peas
1 cup chopped romaine lettuce or 1 cup mixed greens
1 cup chicken stock or 1 cup vegetable stock
1/2 cup milk
4 tablespoons fresh mint leaves, chopped (NOT dried)
2 tablespoons fresh parsley
salt
white pepper
1 dash freshly ground nutmeg
1/2 cup real sour cream
1/2 tablespoon butter

Steps:

  • Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
  • Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
  • After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
  • Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

SIMPLE HEALTHY GREEN PEA SOUP



Simple Healthy Green Pea Soup image

Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.

Provided by Zebraf301

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 8

2 teaspoons butter
1 onion, chopped
2 cloves garlic, chopped, or more to taste
2 (16 ounce) packages frozen peas
½ teaspoon dried dill, or to taste
1 (900 ml) carton chicken broth, or as needed
⅓ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
  • Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  • Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g

CUCUMBER, PEA & LETTUCE SOUP



Cucumber, pea & lettuce soup image

Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day

Provided by Good Food team

Categories     Lunch, Soup, Starter

Time 20m

Number Of Ingredients 8

1 tsp rapeseed oil
small bunch spring onions , roughly chopped
1 cucumber , roughly chopped
1 large round lettuce , roughly chopped
225g frozen peas
4 tsp vegetable bouillon
4 tbsp bio yogurt (optional)
4 slices rye bread

Steps:

  • Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
  • Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.

Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

CREAM OF GREEN PEA AND CUCUMBER SOUP



Cream of Green Pea and Cucumber Soup image

This brightly colored soup makes a delightful introduction to a summer dinner, or it can be the centerpiece of a light meal accompanied by salad-filled wraps.

Yield 6 servings

Number Of Ingredients 12

1 1/2 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, minced
2 large potatoes, peeled and diced
2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh dill
1 1/2 cups rice milk, more or less as needed
Juice of 1 lime, or to taste
Salt and freshly ground pepper to taste
1 cup fresh or frozen green peas, steamed until just done
1 large cucumber, peeled, seeded, and coarsely grated or finely diced

Steps:

  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Add the potatoes and just enough water to cover all but about 1/2 inch of the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 minutes.
  • Stir in the peas, parsley, and dill, and simmer for 2 to 3 minutes longer.
  • Transfer the solid ingredients to a food processor. Process in batches until smoothly pureed or leave a little texture, as you prefer. Transfer back to the soup pot. Or insert an immersion blender into the soup pot and process until the vegetables are pureed to your liking.
  • Stir in enough rice milk to give the soup a slightly thick consistency. Season with lime juice, salt, and pepper. Remove from the heat and let the soup cool to room temperature.
  • Just before serving, stir in the steamed peas and grated cucumber. Serve at room temperature or refrigerate for an hour or two and serve chilled.
  • For a richer soup, whisk in 1/4 cup raw or toasted cashew butter just after removing the soup from the heat.
  • Per serving:
  • Calories: 166
  • Total fat: 4g
  • Protein: 5g
  • Fiber: 4g
  • Carbohydrate: 29g
  • Cholesterol: 0mg
  • Sodium: 83mg

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