Spring Pea Soup Recipes
SPRING PEA SOUP
Truly a soup for the pea lover, this recipe originated with an idea in an old cookbook about eating better to live longer. Sauteed potatoes add body to an easy soup with good texture and superb pea flavor. -Denise Patterson, Bainbridge, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 6
Steps:
- In a large saucepan, saute potatoes in butter until lightly browned. Stir in broth; bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 10-15 minutes. Add peas; cook until peas are tender, 5-8 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Sprinkle with chives and, if desired, microgreens.
Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 1012mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
FRESH PEA SOUP
Steps:
- Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
- *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.
SPRING PEA SOUP
Fresh and Delightful - For a lovely start to your Easter dinner, simmer together chopped leeks and onion, shelled (or frozen) peas and soup stock. Add fresh mint which brings out the flavor of the peas, and evaporated milk, which gives the soup a velvety flavor. Enjoy!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan or stock pot on medium heat. Add leeks and onion and cook for 5 minutes, until tender. Add peas and stir to coat with leek mixture. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Add mint and season with salt and pepper.
- Purée soup in blender, food processor or immersion blender. Return to heat. Stir in evaporated milk. Taste and adjust seasoning if necessary.
- TIPS: To clean leeks, chop and place in a large bowl of cold water. The dirt will sink to the bottom of the bowl. lift out leeks and rinse in a strainer.
- It will take about 4 lb. of peas in the pod to yield 6 cups of shelled peas.
Nutrition Facts : Calories 201.1, Fat 4.9, SaturatedFat 1.4, Cholesterol 8.2, Sodium 784.7, Carbohydrate 29.4, Fiber 6.6, Sugar 10.4, Protein 10.8
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