Best Fresh Green Pea Soup Recipes

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

Steps:

• Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.

CREAM OF GREEN PEA SOUP WITH FRESH MINT

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

FRESH GREEN PEA SOUP

Steps:

• In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
• Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
• Add peas and let simmer an additional 5 minutes.
• Carefully puree soup in blender or with a hand blender until smooth.
• Stir in buttermilk.
• Reheat until steaming.
• Season with cayenne, salt and pepper.
• Serve and garnish with pancetta.

POTAGE DAME EDMEE (FRESH GREEN PEA AND CHICKEN SOUP)

Steps:

• In a large saucepan put 4 cups of fresh peas, 6 tablespoons of butter, 1 finely minced onion, a tender head of garden lettuce cut into julienne strips, about 15 leaves of fresh spinach, 4 sprigs parsley, a few sprigs of chervil if you have it, 2 teaspoons of sugar, 1/2 teaspoon salt, and 1 3/4 cups water. Cover the saucepan, bring the soup to a boil, and cook it over a moderate fire until the peas are tender. Meanwhile, boil 1 cup of fresh peas, in a separate pan, to add to the soup later.
• Pass the soup through a strainer, or a vegetable mill, pressing the vegetables through with the liquid. Return the soup to the saucepan, add 3 cups of chicken stock, stir well, and simmer over a low fire for about 15 minutes. Then add the extra cup of peas, drained, and 1/4 cup cooked white meat of chicken, cut into very fine julienne strips.
• Mix 3 egg yolks with 1 1/2 cups of light cream and add this gradually to the soup, stirring constantly. Continue cooking until the soup thickens to a creamy consistency, but do not let it boil.

FRESH GREEN PEA SOUP

Steps:

• Scrub potato, leaving skin on.
• Slice to make 1/2" cubes.
• Peel and dice onion.
• Saute potato and onion until onion is lightly browned in medium saucepan.
• Add peas and chicken broth.
• Simmer until peas are just tender.
• Remove from heat, cool.
• Blend in small batches until mostly smooth.
• When ready to serve, add snow peas to soup and reheat until peas are crisp-tender.
• Good served with a dollop of plain yogurt and minced chives.