Best Cream Of Pea Soup Recipes

CREAM OF PEA SOUP

Steps:

• In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas.
• Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally.
• Do not drain.
• In blender, combine milk and flour.
• Blend on high for 1 minute or until smooth.
• Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.

OLD-FASHIONED SPLIT PEA SOUP WITH HAM BONE

Steps:

• Sort peas and rinse with cold water. Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until peas are softened. Drain and rinse peas, discarding liquid., Return peas to Dutch oven. Add 2-1/2 qts. water, ham bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally., Remove the ham bone; when cool enough to handle, remove meat from bone. Discard bone; dice meat and return to soup. Add carrot and celery. Simmer, uncovered, for 45-60 minutes or until soup reaches desired thickness and vegetables are tender. Discard bay leaf.

CREAM OF CASHEW PEA SOUP

Steps:

• Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
• Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
• Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
• Serve soup topped with scallions and potato chips.
• Do Ahead
• Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

SPLIT PEA SOUP

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.

CREAM OF PEA SOUP

Steps:

• 1. In a large enough pot, over medium heat add the olive oil and the flour and stir for about 3 minutes.
• 2. Gradually add the chicken broth (or water if using bouillon) while stirring so as not to have lumps. Add the milk and peas and bring to boil. Lower the heat, partially cover and let it simmer for 30 minutes or until the peas are cooked and tender.
• 3. Beat it up with an immersion blender until very smooth. Adjust taste to your liking with salt and pepper. Serve with heavy cream.
• 4. In step 2 when it is time to add the peas you can add almost any vegetable instead. Here are some of what I tried: asparagus, broccoli, cabbage (thinly shredded), carrots, cauliflower, celery, leeks, mixed vegetables, potatoes, red lentils, tomato (juice or sauce), V8, zucchini.

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.

BUCKINGHAM PALACE CREAM OF PEA SOUP

Steps:

• Cover two cups of split peas with water and allow to soak for a little over one hour.
• Pour off the water and put the peas into a large saucepan with one quart fresh water. Add salt. Bring to a boil and skim the water, the cover the pan and simmer steadily.
• Melt one tablespoon of butter in a soup kettle and drop in 1/2 cup of finely diced salt pork. Cook until the pork begins to brown. Add onion and saute until soft but not brown. Now add the carrot, tops of the leeks and spinach. Drop in a small piece of bay leaf and a pinch of thyme.
• Cook for a few minutes more and then pour in the partly cooked peas with their water. Continue to cook for about one hour, or until the peas are very soft. Rub the soup through a fine sieve and add one cup of stock, then bring back to a boil.
• Season to taste with salt and add sugar, butter and heavy cream.