Best Cardamom Pea Soup Recipes

CARDAMOM PEA SOUP

Cardamom Pea Soup image

Categories Soup/Stew Blender Ginger Onion Vegetable Quick & Easy Lunch Spring Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 6 1/2 cups

Number Of Ingredients 6

Ingredients

1 large onion, coarsely chopped
2 teaspoons minced peeled fresh ginger
2 tablespoons unsalted butter
3/4 teaspoon ground cardamom
2 (14- to 15-oz) cans chicken broth
2 (10-oz) packages frozen peas

Steps:

Cook onion and ginger in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened. Add cardamom and cook, stirring, 30 seconds. Add broth and bring to a boil. Add peas and simmer, uncovered, until very tender, about 10 minutes. Purée soup in 3 batches in a blender until very smooth, at least 1 minute per batch (use caution when blending hot liquids). Return to pan, then season with salt and pepper and reheat.

CARDAMOM PEA SOUP

Cardamom Pea Soup image

Make and share this Cardamom Pea Soup recipe from Food.com.

Provided by Julesong

Categories Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 large onion, chopped
1 teaspoon minced peeled fresh ginger
2 tablespoons unsalted butter
1 teaspoon olive oil
1 1/2 teaspoons ground cardamom
28 ounces chicken broth or 28 ounces vegetable broth
2 (10 ounce) packages frozen peas
salt and pepper, to taste
4 -6 tablespoons creme fraiche or 4 -6 tablespoons heavy cream, for garnish

Steps:

In a 3 to 4-quart heavy saucepan over medium heat, sauté the onion and ginger in butter and olive oil, stirring occasionally, until the onion is softened.
While stirring the mixture, add the cardamom and cook for 30 seconds - do not overcook.
Add the chicken broth, increase temperature to high, and bring to a boil.
Stir in the frozen peas, decrease temperature to medium, and simmer for about 10 minutes and the peas are very tender.
Pour mixture into a blender or food processor and puree until smooth, in batches if necessary, about 1 minute per batch.
Strain the mixture through a sieve into a bowl, pressing on the solids and skimming the liquid from the bottom of the sieve; discard solids.
Return the puree to the saucepan, season to taste with salt and pepper, and reheat.
Swirl a tablespoon of creme fraiche or heavy cream into each serving, serve, and enjoy!

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