Pea Soup From Canned Peas Warm Or Chilled Recipes

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QUICK SWEET PEA SOUP



Quick Sweet Pea Soup image

Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or vegetable oil
1 cup chopped onion
2 (15 ounce) cans Del Monte® Sweet Peas, drained
2 cups baby spinach
4 teaspoons fresh lemon juice
4 teaspoons fresh thyme
3 ½ cups chicken broth, divided
¼ cup heavy cream, sour cream, or plain Greek yogurt
1 tablespoon Garlic croutons

Steps:

  • Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
  • Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
  • Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.

Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g

COLD PEA SOUP WITH HERBED OIL SWIRL



Cold Pea Soup with Herbed Oil Swirl image

Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.

Provided by Anna Stockwell

Categories     Soup/Stew     Low Fat     Vegetarian     Kid-Friendly     Yogurt     Pea     Spring     Summer     Healthy     Freeze/Chill     Chill     Dinner     Small Plates

Yield 6 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
1 medium onion, chopped
1 1/2 teaspoons kosher salt, plus more to taste
2 (16-ounce) bags frozen sweet peas (6 cups)
1 cup plain Greek yogurt
Freshly ground black pepper
1/2 cup Herbed Olive Oil

Steps:

  • Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
  • Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
  • Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
  • Do Ahead
  • The soup can be made and chilled for up to 2 days.

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