Pea Soup

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

Pea Soup
SERVINGS
6
PREP TIME
25 mins
Ingredients
  • 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 water

Related Video
How to Make Split Pea Soup

There is nothing better on a chilly day than a bowl of homemade soup. This split pea soup is delicious and freezes well so you are fine to add it to your make ahead recipes.

Directions
1. 
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.
2. 
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
1. 
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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