Spring has sprung! And this soup celebrates the new season. Plus, it’s easy-peasy to make!
I love how light, but flavorful this soup is – and how elegant it looks with the bright green hue. It screams Springtime.
It’s made with fresh or frozen peas and a few other very simple ingredients. So, it’s not at all like a split pea soup made with dried peas.
If you really want to dress this soup up to impress guests, you could add a crouton with goat cheese on top when serving. Or, you could add some fresh mint in the puree to add an extra element of flavor. Another idea is to top with shaved parmesan.
We used to serve this at the restaurant I previously owned. We added caramelized onions to the empty bowl and then placed it in front of the guest. Then the server would pour the soup over the onions at the table. People loved that!
The beauty of this soup is in the simplicity of its preparation. It can be made in about 15 – 20 minutes and served immediately piping hot, or you can make it in advance and reheat.
Give it a whirl! Literally, this soup is easy to puree in the blender.
Spring Pea Soup
- 12 ounces Peas Fresh or frozen
- 1 medium Onion Yellow
- 32 ounces Vegetable Broth
- 1 clove Garlic Minced or pasted
- 1 tsp Salt Kosher
- 1 tsp Black Pepper Freshly ground
- Chop the onion and garlic
- Heat a large pot over medium heat and add the olive oil
- Add onion and garlic and stir for 1-2 minutes until softened
- Add peas and broth and bring to a boil
- Boil for 2-3 minutes and then reduce to simmer, uncovered
- Simmer for about 5-8 minutes
- Add salt and pepper, and adjust as needed
- Carefully add the hot soup to a blender to puree – or use an immersion blender
- Pour the puree back in to the pot and simmer again for 2-3 minutes
- Serve hot with crusty bread or top with some parmesan or mint (optional)
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