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.
CREAMY PEA SOUP
I love this soup because it simply simmers by itself on the stovetop. People are surprised to hear that it has only 1 gram of fat per serving because the texture is so creamy. -Tracy Fay, Redmond, Oregon
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.
Nutrition Facts : Calories 191 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 13g fiber), Protein 12g protein. Diabetic Exchanges
QUICK SWEET PEA SOUP
Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
- Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
- Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g
CREAM PEAS
In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.
Provided by STEPHNDON
Categories Side Dish Vegetables Green Peas
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
- In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g
CREAMY SPLIT PEA SOUP
A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.
Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.
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.
CREAM OF PEA SOUP
Make and share this Cream of Pea Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas.
- Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally.
- Do not drain.
- In blender, combine milk and flour.
- Blend on high for 1 minute or until smooth.
- Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.
FRESH PEA SOUP
This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!
Provided by Lizz C.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 17m
Yield 4
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
- Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g
EASY SWEET PEA SOUP
One Saturday afternoon I really wanted pea soup, but didn't have any in the cupboard and I didn't want to go to the store. So instead, I made my own. Oh-so-easy, this soup is yummy!
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook frozen peas in a saucepan with water; cover and cook until peas are very tender (but not overly wrinkly).
- Then drain and whir the peas in the blender or food processor until soup-like in texture, adding the chicken stock as necessary (you want a nice thick soup).
- Take whirred peas from blender and put back into the saucepan, adding the pinch sugar, nutmeg, and salt/pepper.
- Heat through.
- Swirl a little sour cream into each serving, and this dish looks and tastes great!
- Makes 3 to 4 servings.
- You can add a little bit of minced onion in, if you like, and a few sliced mushrooms are good, too.
Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 2.6, Cholesterol 8.4, Sodium 264.4, Carbohydrate 16.5, Fiber 4.8, Sugar 6.3, Protein 7.3
CREAM OF GREEN PEA SOUP WITH FRESH MINT
Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.
Provided by COOKGIRl
Categories < 30 Mins
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
- Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
- After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
- Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.
PEA SOUP WITH MINT CREAM
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Mix creme fraiche or sour cream with chopped mint. Let stand for 30 minutes if serving the soup hot; refrigerate if serving it cold.
- Combine peas with stock in a medium-sized saucepan. Add salt and pepper to taste. Bring to a boil, reduce heat to medium low, cover and simmer about seven minutes or until the peas are barely tender. Remove two tablespoons of peas with slotted spoons and reserve for garnish. Continue cooking remaining peas about 10 minutes, or until very tender.
- Transfer peas and cooking liquid to a blender or food processor. Puree until very fine. With the machine running, gradually pour in the milk. Continue to process until very smooth. Return to saucepan and simmer over low heat two minutes, stirring often.
- Stir in heavy cream. Bring to a boil, stirring, and simmer soup to desired consistency, about five minutes. Taste and adjust seasoning. Chill or plan to reheat before serving.
- To reheat soup, place in a saucepan over medium-low heat, stirring. Reheat reserved peas for 30 seconds in boiling water. Drain well. To serve, ladle soup into shallow bowls, spoon mint cream in the center of each serving and garnish with reserved peas and sprigs of mint.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 10 grams, Carbohydrate 27 grams, Fat 30 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 18 grams, Sodium 953 milligrams, Sugar 14 grams
PEA SOUP WITH CRèME FRAîCHE
Categories Soup/Stew Blender Potato Low Fat Vegetarian Quick & Easy Lunch Pea Spring Healthy Sour Cream Simmer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings (about 8 cups)
Number Of Ingredients 7
Steps:
- Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
- Drizzle servings with crème fraîche.
LIGHT CREAM OF PEA SOUP
Make and share this Light Cream of Pea Soup recipe from Food.com.
Provided by littlemafia
Categories European
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil all the veggies.
- Mash everything with a blender.
- After removing,add butter and dill.
- Serve with crouttons.
Nutrition Facts : Calories 166.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 57.4, Carbohydrate 29.6, Fiber 7.3, Sugar 8.3, Protein 5.8
PEA SOUP WITH MUSHROOM CREAM SAUCE
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe - Shelby Township, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Set aside 3 tablespoons mushrooms for garnish. In a large skillet, saute remaining mushrooms in butter until tender., Add onion to skillet; saute until tender. Add garlic; cook 1 minute longer. Stir in the cream, sherry, thyme and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Cool slightly. Transfer to a blender; process until smooth. Set aside., In a Dutch oven, combine 4-1/2 cups peas, chicken broth and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes or until peas are tender. Stir in lemon juice and basil; heat through. Transfer to a blender; process in batches until blended., Ladle soup into serving bowls; top with mushroom cream sauce. Garnish with reserved mushrooms and remaining peas.
Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 7g fiber), Protein 10g protein. Diabetic Exchanges
CREAMED PEAS
"I can still taste these wonderful peas in Mama's delicious white sauce. Our food was pretty plain during the week, so I thought this white sauce made the peas 'extra fancy' and fitting for a Sunday meal."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook peas according to package directions. Meanwhile, in a small saucepan, melt the butter. Stir in the flour, salt and pepper until blended; gradually add milk and sugar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain peas; stir into the sauce and heat through.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 271mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.
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