Pea Soup From Canned Peas Warm Or Chilled Recipes

CHILLED PEA, LETTUCE AND HERB SOUP

Steps:

• Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
• Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
• Serve, garnishing with additional chives, tarragon and/or mint.

QUICK SWEET PEA SOUP

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.

COLD PEA SOUP WITH HERBED OIL SWIRL

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.

EASY PEASY PEA SOUP

Steps:

• Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
• Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
• Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
• Preheat the oven to 350 degrees F.
• Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.