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
CHILLED SUGAR SNAP PEA SOUP
We're doing this classic cold spring soup, and instead of using English peas, we're using sugar snaps which are going to save you a lot of shelling time. This is an incredibly easy soup to make, beautiful to look at, and most important of all, incredibly delicious.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h30m
Yield 6
Number Of Ingredients 10
Steps:
- Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper.
- Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes.
- Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth.
- Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind.
- Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours.
- Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 9.4 g, Cholesterol 6.7 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 0.9 g, Sodium 669.8 mg, Sugar 1.3 g
SWEET PEA SOUP WITH COCONUT AND GINGER
Coconuts are widely available throughout Comoros, and you will find them used in all sorts of dishes, including soups like this one, which is both easy to make and impressive to serve. The coconut milk not only offers the soup great flavor but also makes it very creamy without using any dairy, adding it to the list of wonderful vegan recipes in this book.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Warm the oil in a medium saucepan set over medium heat. Add the onion, ginger, garlic, cayenne, and salt to the saucepan and cook, stirring occasionally, until the onion is softened, about 10 minutes. Add the water and the coconut milk and increase the heat to high. Once the mixture comes to a boil, reduce the heat to low and add the peas. Cook just until the peas are bright green and tender, about 5 minutes. Puree the soup using an immersion blender or in the jar of a regular blender. Season the soup to taste with salt and ladle into bowls. Top with cilantro leaves, if you like. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to a few days and rewarmed in a pot set over low heat (stir while you heat).
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
SESAME BEEF AND SNOW PEA SOUP
A fast and flavorful Asian-inspired soup. Start the meal with some purchased egg rolls; finish with canned lychees spooned over lemon frozen yogurt.
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Bring broth just to boil in heavy medium saucepan over medium heat. Add snow peas and red pepper and simmer 1 minute. Add beef, green onions and ginger; remove pan from heat. Mix in vinegar and sesame oil. Season soup to taste with salt and pepper. Mound rice in center of deep bowls. Ladle soup over, dividing equally.
MINTY PEA SOUP
Provided by Melissa Hamilton
Categories Soup/Stew Easter Vegetarian Lunch Mint Pea Spring Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes for fresh peas, about 2 minutes for frozen.
- Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper.
- Whisk crème fraîche and cream in a small bowl to blend. Serve warm soup topped with chives, passing crème fraîche mixture alongside for spooning over.
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LIGHT AND EASY SWEET PEA SOUP - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 20 minsCategory SoupCalories 79 per serving
- In a large skillet over medium heat, sauté onion in oil until tender (about 5 minutes). Reduce heat to low, add garlic and peas, and cook just until warm and tender (about 2-3 minutes).
- Transfer onion and pea mixture to a blender. Add vegetable stock, almondmilk, and nutmeg. Puree until smooth and combined.
CHILLED SPRING PEA SOUP RECIPE - DANIEL BOULUD - FOOD
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4/5 Total Time 45 minsCategory Dinner, Lunch, Appetizer
- In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
- In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
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