Best Puréed Pea Soup Recipes

PUREED SPINACH AND SWEET PEA SOUP WITH FRESH MINT CREAM

Steps:

• Saute onions in the butter in a large soup pot over high heat, stirring occasionally to prevent onions from sticking until they begin to soften about 10 minutes. Add garlic, lower the heat to medium and continue cooking for another 10 minutes until onions are translucent. Stir in spinach and saute until wilted about 5 minutes more. Add peas and the stock to the pot and bring to a boil over high heat. Lower the heat and simmer, uncovered, for 10 minutes. Remove soup from heat and allow to cool for a few minutes.
• Using a food processor puree soup in small batches (use a second bowl to pour puree in until all soup is pureed). Place puree back into pot, add cream and bring to simmer over low heat.
• To serve, ladle soup into 4 large bowls and top with about 3 tablespoons of the fresh mint cream.
• In a bowl, using a whisk, combine all ingredients until smooth.

QUICK PUREED PEA SOUP

Steps:

• Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.

MIMI'S PUREED VEGETABLE PEA SOUP

Steps:

• 1. Wash green split peas and lentils, set aside to drain. Saute the chopped ham, minced onion and garlic in the coconut oil til translucent and meat slightly browned.
• 2. Add the water, peas, carrots and seasonings. Simmer on medium heat, adding water as needed to keep it above the beans about 1/4 inch. Cook until peas are tender.
• 3. Add the spinach and pork rinds, cook 15-30 minutes longer. Turn the heat off and let cool down a bit, to be able to remove the soup, cups at a time and puree in a blender or food processor..
• 4. Return the pureed soup back into the pot and the coconut milk in, heat back up and season to your personal taste. I often will add basil or oregano or little more salt. Serve with your favorite crackers!

PURéED PEA SOUP

Steps:

• 1. Prepare the red pepper sauce, if using. Then, in a medium saucepan, heat the oil over medium heat. Add the onion and garlic. Cook, stirring, until the onion is softened, about 3 minutes. Add the potato, peas, broth, crushed red pepper, and salt. Bring to a boil, cover, and reduce the heat and simmer until the potatoes are tender, 8 to 10 minutes. 2. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently until steaming hot, 3 to 4 minutes. Serve hot, drizzled with red pepper sauce, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.