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.
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 WITH BACON
Enjoy this delicious soup for dinner that's made using sweet peas, potatoes and Progresso™ chicken broth.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in pan; discard excess drippings.
- Cook potatoes in reserved bacon drippings over medium-high heat 5 minutes or until lightly browned. Add broth and peas. Heat to boiling; reduce heat to medium-low. Simmer uncovered 15 minutes. Remove from heat; cool slightly.
- In blender, place 4 1/2 cups of the soup. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in half-and-half and pepper. Heat 4 minutes or until hot. Top individual servings with crumbled bacon.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 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
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.
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
SWEET PEA SOUP
Make and share this Sweet Pea Soup recipe from Food.com.
Provided by Trainer Jo
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
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. add peas, and stock. bring to a boil, reduce heat and simmer for 30 mintues. using an immersion blender, puree soup in the pot; or pour soup into a food processor until smooth, then return to pot. stir in cream and adjust seasonings to taste. serve with bacon and red pepper garnish.
Nutrition Facts : Calories 205, Fat 9.5, SaturatedFat 4, Cholesterol 20.4, Sodium 15.7, Carbohydrate 23.9, Fiber 6.2, Sugar 7.2, Protein 7.2
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- 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.
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