Pea Soup
About
This simple pea soup recipe makes an elegant start to a spring meal. It's also a great way to use frozen vegetables when the produce section is looking bleak.
Ingredients
- 1 Tbsp butter
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 tsp fresh thyme or parsley, chopped
- 6 cups peas, fresh or frozen
- 1/2 cup water
- 4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper, to taste
Directions
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
- Puree the soup in batches in a countertop blender or with an immersion blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
- Toppings to add include, crispy peas, crumbled bacon, fried onions or a drizzle of olive oil.