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
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.
SWEET PEA SOUP
This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If you are preparing this soup during the colder months, simply omit the mint ice and thin with extra vegetable stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green. Strain liquid, discarding mint, and transfer to two ice trays, or an 8-by-8-inch baking pan. Place in the freezer, and freeze until solid.
- Meanwhile, melt butter in a medium saucepan set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes.
- Add stock, and bring to a boil. Reduce heat, and let simmer 1 hour. The liquid will be reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold.
- Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.
- Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender (if using an 8-by-8-inch baking pan, cut ice into chunks). Process the mint ice cubes until they are crushed.
- Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
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
SWEET PEA SOUP
Provided by Emeril Lagasse
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a soup pot, cook bacon until crispy, remove to paper towels to drain, and reserve for garnish. Add oil and flour to pot and cook for 3 minutes, stirring. Add leeks and cook 3 minutes. and add stock. Bring to a boil, reduce heat and simmer for 30 minutes. Add peas and cook 5 minutes. Using an immersion blender, puree soup in the pot; or pour soup into a food processor or blender, process until smooth and return to pot. Stir in cream and adjust season, to taste, with salt and pepper. Ladle soup into a warm tureen and serve garnished with and chives.
QUICK & EASY SPLIT PEA SOUP
Originally entitled 1-2-3 Pea Soup in Jenifer Lang Cooks For Kids. This is a thick, vegetarian soup, so good that even little picky-eaters will love it. The kids have grown up and left our nest, but DH and I still enjoy this soup often!
Provided by Debs Recipes
Categories Low Cholesterol
Time 1h10m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine peas, rice, and water in a saucepan or small stock-pot; bring to boil then reduce heat; add vegetables, salt, pepper, and bay leaf to pot.
- Simmer for one hour; discard bay leaf and, if desired, partially mash up the soft-cooked split peas with the back a large spoon. Alternately, you may puree the soup in a blender or food-processor before serving.
- For more flavor, you may use broth or homemade stock instead of water, or use a combination of half tomato juice and half water. You may also add 1/2 teaspoon cumin for a southwestern flavor, OR (one or the other, not both) add a bit of rubbed sage for a "smoky" note.
Nutrition Facts : Calories 158, Fat 0.5, SaturatedFat 0.1, Sodium 422.1, Carbohydrate 30.2, Fiber 9.5, Sugar 4.6, Protein 9.1
QUICK PUREED PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
QUICK PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites," writes Paula Zsiray of Logan, Utah. "She purees it in the blender in just seconds, then 'zaps' a mugful in the microwave until heated through."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.
Nutrition Facts :
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- In a heavy bottom saucepan set over medium high heat, heat the butter until foamy. Add the shallots and saute for 2-3 minutes, or until soft and translucent.
- Pour in the chicken stock, and bring to a boil. Add the peas and cook for 2-3 minutes, or until the peas are bright green and tender. Immediately remove from heat.
- Using a blender or food processor, process the soup until completely smooth and pureed, working in batches if necessary. Return to the pot, and stir in the yogurt. Season to taste with salt and pepper. (The soup should be fairly thick but still pourable at this stage - if it's too thick to pour, add a little water until it thins to the proper consistency.)
- If serving warm, return the pot to the stove and warm up over medium-low heat until just shy of a simmer. If a cold soup is more your thing, transfer to the refrigerator to chill for about an hour. Garnish with fresh tarragon or mint and add a dollop of yogurt before serving, if desired.
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