Pea Savory Soup Recipes

PEA & SAVORY SOUP

Ideal for a summery starter or light lunch

Provided by Good Food team

Categories Dinner, Lunch, Snack, Soup, Supper

Time 1h

Number Of Ingredients 5

Pea & savory soup image

Steps:

Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.
Melt the butter in a saucepan, tip in the onion and gently fry for about 10 minutes. Throw in the peas, the 12 pods and the savory. Stir, then pour in 750ml/11⁄4 pints boiling water and bring to the boil. Reduce to a gentle simmer, cover and cook for 8-10 minutes until the peas are tender but still bright green.
Tip half the contents of the pan into a blender or food processor and whizz to a purée. Push the purée through a fine sieve into a clean pan (to eliminate stringy bits), then repeat with the other half of the soup. Stir and season to taste.
Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.

Nutrition Facts : Calories 200 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.2 milligram of sodium

Ingredients

1 ¼kg peas in their pods
50g butter
1 large onion , chopped
1 tbsp chopped summer savory
single or double cream , to serve (optional)

EASY PEA SOUP

One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.

Provided by Nigella Lawson

Categories one pot, soups and stews, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

Easy Pea Soup image

Steps:

Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.
Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.
Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 7 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 322 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 tablespoon garlic-infused oil
2 scallions, finely sliced
4 cups (two 10-ounce packages) frozen peas
Chicken or vegetable stock concentrate (powder, paste or cube)
2 to 3 tablespoons grated Parmesan cheese

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

Fresh Pea Soup image

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

Ingredients

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

SAVORY SPLIT PEA AND SAUSAGE SOUP

This is a great soup to make on a cold day, when you want your whole house to smell like something good is cooking. I'm not sure why, but my family likes to eat this soup on Christmas Eve, so it has become a tradition for us. I first started making this soup when I started dating my husband. Now 15 years and 3 children later, it is one of his favorites.

Provided by Dawn399

Categories One Dish Meal

Time 4h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Savory Split Pea and Sausage Soup image

Steps:

Cover split peas with 2 quarts of water.
Bring to boil for 2 minutes, and then remove from heat and soak for 1 hour.
Add hamhocks, onion, garlic salt, marjoram, and red pepper flakes.
Bring to a boil.
Add bay leaves, celery, carrots, and chicken bouillon.
Reduce heat to simmer.
Simmer for 2 hours and stir occasionally.
Remove hamhocks and cut meat from ham hock and return to soup.
Discard fatty portions.
Add sausage chunks and simmer for 1 hour.
Serve and enjoy.

Nutrition Facts : Calories 454.1, Fat 16.5, SaturatedFat 5.4, Cholesterol 37.5, Sodium 717.8, Carbohydrate 51.8, Fiber 20.5, Sugar 9.2, Protein 26.1

Ingredients

1 lb dry split peas
2 quarts water
2 ham hocks
1 chopped onion
1/2 teaspoon garlic salt
1 chicken bouillon cube
2 bay leaves
1 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram
3/4 cup chopped celery
1 cup chopped carrot
3/4 lb kielbasa, ring cut into bite size pieces

SAVORY SPLIT PEA SOUP

I found this recipe in a catalog from Penzey's Spices. I prefer to make this with a couple of smoked ham hocks instead of the diced ham.

Provided by cruithniCDJ

Categories Vegetable

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Savory Split Pea Soup image

Steps:

In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover.
Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.

Nutrition Facts : Calories 478.1, Fat 3.8, SaturatedFat 1.1, Cholesterol 24.3, Sodium 1124.9, Carbohydrate 80.2, Fiber 23.9, Sugar 8.4, Protein 32.9

Ingredients

1 lb dried split green peas
2 cups diced ham
2 quarts ham stock
1 small onion, finely minced
3 large potatoes, peeled and diced
1 carrot, peeled and sliced
1/2 teaspoon savory
1/4 teaspoon thyme
1 teaspoon salt

SAVORY WINTER SOUP

Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio

Provided by Taste of Home

Categories Lunch

Time 6h20m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 13

Savory Winter Soup image

Steps:

In a large skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Transfer to a 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low until vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 163 calories, Fat 8g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 583mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.

Ingredients

2 pounds ground beef
3 medium onions, chopped
1 garlic clove, minced
3 cans (10-1/2 ounces each) condensed beef broth, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups water
1 cup each diced carrots and celery
1 cup fresh or frozen cut green beans
1 cup cubed peeled potatoes
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste

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Pea Savory Soup Recipes

PEA & SAVORY SOUP

Ideal for a summery starter or light lunch

EASY PEA SOUP

One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.

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!

SAVORY SPLIT PEA AND SAUSAGE SOUP

SAVORY SPLIT PEA SOUP

I found this recipe in a catalog from Penzey's Spices. I prefer to make this with a couple of smoked ham hocks instead of the diced ham.

SAVORY WINTER SOUP

Even my father, who doesn't particularly like soup, enjoys my full-flavored version of traditional vegetable soup. He asked me to share the recipe with Mom, and I gladly obliged! -Dana Simmons, Lancaster, Ohio

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