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.
BUCKINGHAM PALACE CREAM OF PEA SOUP
From "Dinner at Buckingham Palace" by Charles Oliver, who worked for the British Royal Family. "If fresh peas are available, cook one cup in water until soft and rub them through a sieve into the soup. Should they be very young and small, include the pods."
Provided by FLKeysJen
Categories European
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cover two cups of split peas with water and allow to soak for a little over one hour.
- Pour off the water and put the peas into a large saucepan with one quart fresh water. Add salt. Bring to a boil and skim the water, the cover the pan and simmer steadily.
- Melt one tablespoon of butter in a soup kettle and drop in 1/2 cup of finely diced salt pork. Cook until the pork begins to brown. Add onion and saute until soft but not brown. Now add the carrot, tops of the leeks and spinach. Drop in a small piece of bay leaf and a pinch of thyme.
- Cook for a few minutes more and then pour in the partly cooked peas with their water. Continue to cook for about one hour, or until the peas are very soft. Rub the soup through a fine sieve and add one cup of stock, then bring back to a boil.
- Season to taste with salt and add sugar, butter and heavy cream.
CREAM OF PEA SOUP
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-5 servings.
Number Of Ingredients 11
Steps:
- Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.
Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.
NORTH CROATIAN GREEN PEAS SOUP
This is one of my grandmother recipes I have decipher from her manuscript. I am making the soup today, so this is how it goes:
Provided by nitko
Categories Vegetable
Time 1h
Yield 5 portions, 5 serving(s)
Number Of Ingredients 14
Steps:
- Clean the green peas and put it into hot water for 5 minutes. Grate of slice carrot and sauté on butter; after a while, mince onion and sauté both on butter until onion is translucent.
- Add finely sliced pancetta and sauté not more than 5 minutes. Add flour and fry about 2 minutes, than add cold water and make creamy liquid (like sauce veloute).
- Cut green parts of spring onion, mince parsley and celery leaves and add into pot. Add green pea and about 1 liter of beef stock. Add salt and pepper.
- Cook until green peas are soft. When soft, remove green pea and blend it into puree (leave 1/6 of peas untouched). You can blend it with stick blender so you do not have to remove geen pea. Add thyme and cook 15 minutes.
- At the end add sour cream and minced chive. Serve with croutons.
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