Pea Soup recipe  » Recipes  »
4.0
1 votes
Are you familiar with this?
Feel free to rate it!
  • I try to make soups with lots of vegetables in them, as I find this to be a good way to get the required daily servings of vegetables into my diet without always resorting to boring salads
  • The biggest issue I have found is that during some times of the year, finding large quantities of fresh peas can be difficult

    • by Jessie Bahrey
      TRUSTWORTHY

      all reviews
      I cook a lot of homemade soups to freeze and eat later, as an appetizer before dinners or for lunches; soups are nutritious and convenient, and by making them myself, I can control the amount of salt and fat in them. The ones I make are healthy and nutritious as well as filling. I try to make soups with lots of vegetables in them, as I find this to be a good way to get the required daily servings of vegetables into my diet without always resorting to boring salads.

      This soup is very filling. The biggest issue I have found is that during some times of the year, finding large quantities of fresh peas can be difficult. I will sometimes use some frozen ones if necessary,


      but of course, fresh tastes better.

      Ingredients:

      6 cups of shelled fresh peas (about 5 pounds in shells), or 1 ½ pounds defrosted frozen peas 2 tablespoons olive oil 1 leek, white and light green parts only, split lengthwise, sliced thinly crosswise, well washed in several changes of cold water and then drained ½ medium onion, sliced 2 cloves of garlic, sliced Salt 4 cups of vegetable stock or water 4 thin slices of bacon 3 tablespoons crème fraiche 1 tablespoon cream 2 tablespoons chopped chervil or mint leaves

      Directions:

      Bring a pot of lightly salted water to a boil. Fill a large bowl halfway with ice water. Add the peas to the boiling water and blanch until just tender, about 4-6 minutes for fresh peas and just 1 minute ...


      • for frozen. Drain the peas in a strainer and immediately plunge them into ice water for 2 minutes to stop the cooking and preserve their colour. Drain, transfer them to a bowl, cover with plastic wrap, and chill in the refrigerator.

        Fill a bowl halfway with ice water and set another bowl over the ice water. In a 2 quart pot, warm the olive oil over medium heat, add the leek, onion, and garlic, season with salt and sauté until softened but not browned, about 7 minutes. Add the stock, raise the heat to high, and bring it to a boil, then lower the heat and let the stock simmer for 10 minutes to let the flavours develop. Taste, adjust seasoning, and transfer the mixture to

        the bowl and set over the ice water to cool it as quickly as possible. Once the mixture is cold, cover the bowl with plastic wrap and chill in the refrigerator.

        Put the bacon in a sauté pan and cook over medium-high heat until crisp, approximately 7-8 minutes. Transfer the bacon to a paper-towel lined plate to drain, then chop and set aside.

        In a small bowl, stir together crème fraiche and cream. Season with a pinch of salt and set aside.

        In a blender, puree 5 cups of peas and the vegetables, and pour the soup into a large bowl, taste and adjust the seasoning.

        To serve, ladle the soup into four chilled bowls and garnish with the remaining peas and a dollop of the crème fraiche mixture. Scatter some bacon and chervil over the top.

        Makes 7 cups of soup.




    • Don't Be Nice. Be Helpful.

    The review was published as it's written by reviewer in March, 2010. The reviewer certified that no compensation was received from the reviewed item producer, trademark owner or any other institution, related with the item reviewed. The site is not responsible for the mistakes made. 4919031029850631/k2311a0319/3.19.10
    Your use of this website constitutes acceptance of the Terms & Conditions
    Privacy Policy