Fresh Pea Soup

Prepare this creamy first-course soup recipe to serve with grilled meats.

Fresh Pea Soup
4 to 6
20 mins
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  • 2 cups shelled fresh peas or one 10-ounce package frozen peas
  • 3 cups water
  • 1 small onion, chopped (1/3 cup)
  • 2 tablespoons snipped fresh parsley
  • 1/2 teaspoon salt
  • 2 tablespoons butter or margarine
  • 2 cups torn Boston lettuce
  • 1/4 cup milk or half-and-half
  • 1/4 cup vermouth (optional)
  • Salt and pepper
  • Dairy sour cream (optional)
Combine peas, water, onion, parsley, and 1/2 teaspoon salt in a large saucepan; bring to boiling. Reduce heat, cover, and simmer 10 to 12 minutes or until peas are tender. Meanwhile, melt butter or margarine in a skillet. Add lettuce and cook just until soft. Add the lettuce mixture to the soup.
Puree half of mixture at a time in a blender container or food processor. Return all to saucepan. Add milk or half-and-half; and vermouth, if desired. Heat through. Season to taste with salt and pepper. Cover and chill 2 to 24 hours. Dollop with sour cream, if desired. Makes 4 to 6 servings.

nutrition information

Per Serving: cal. (kcal) 123, Fat, total (g) 6, chol. (mg) 16, sat. fat (g) 4, carb. (g) 13, fiber (g) 3, pro. (g) 5, vit. A (IU) 583.08, vit. C (mg) 13.58, sodium (mg) 338, Percent Daily Values are based on a 2,000 calorie diet
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