Pea Soup

Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.

Pea Soup

by 1  person

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Servings: 6
Prep Time: 25 mins
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  • 2   tablespoons 
    unsalted butter
  • 2   cups 
    chopped leeks, white and light green parts (2 leeks)
  • 1   cup 
    chopped yellow onion
  • 4   cups 
    chicken stock (see recipe below)
  • 5   cups 
    freshly shelled peas or 2 (10-oz.) packages frozen peas
  • 2/3  cup 
    chopped fresh mint leaves, loosely packed
  • 2   teaspoons 
    kosher salt
  • 1/2  teaspoon 
    freshly ground black pepper
  • 1/2  cup 
    creme fraiche
  • 1/2  cup 
    chopped fresh chives
    Garlic croutons
Chicken Stock
  • 3  5  pounds 
    whole roasting chickens
  • 3   
    large yellow onions
  • 6   
    carrots, unpeeled, halved
  • 4   
    celery stalks with leaves, cut in thirds,
  • 4   
    parsnips, unpeeled, cut in half (optional)
  • 20   
    sprigs fresh flat-leaf parsley
  • 15   
    fresh thyme
  • 20   
    sprigs fresh dill
  • 1   
    head garlic, unpeeled, cut in half crosswise
  • 2   tablespoons 
    kosher salt
  • 2   teaspoons 
    whole black peppercorns
  • 7   quarts 

Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat; add the mint, salt, and pepper.
Place 1 cup of soup in a blender, place lid on top, and puree on low speed. With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour pureed 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. Makes 6 servings.
Chicken Stock
Place chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot. Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition information
Per Serving: cal. (kcal) 298, Fat, total (g) 14, chol. (mg) 42, sat. fat (g) 8, carb. (g) 32, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 8, sugar (g) 12, pro. (g) 12, vit. A (IU) 2575, vit. C (mg) 57, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 125, sodium (mg) 913, Potassium (mg) 617, calcium (mg) 91, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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