Pea Soup

Pea Soup

7 Reviews
From: EatingWell Soups Special Issue April 2016

A simple pea soup 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 8 servings

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Original recipe yields 8 servings
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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 6 cups peas, fresh or frozen
  • ½ cup water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 287 calories; 9 g fat(3 g sat); 12 g fiber; 38 g carbohydrates; 17 g protein; 150 mcg folate; 8 mg cholesterol; 14 g sugars; 0 g added sugars; 1,808 IU vitamin A; 90 mg vitamin C; 80 mg calcium; 4 mg iron; 384 mg sodium; 813 mg potassium
  • Nutrition Bonus: Vitamin C (150% daily value), Folate (38% dv), Vitamin A (36% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 fat

Reviews 7

October 10, 2017
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By: Linda
made this recipe 30 years ago at school & its still a crowd pleaser
September 22, 2017
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By: Autumn Pritchard-Barrett
Yep. Definitely going to make this again. I used value frozen peas, and it was still awesome
May 29, 2017
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By: Nanoo Helmy
This soup is incredibly yummy, didn't change a bit in the recipe and it sure was a crowd pleaser. Everyone loved it and asked for seconds. Will definitely make it again
May 27, 2017
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By: Echo Williams
This was perfect for the day after getting my wisdom teeth out. I was sick of smoothies and needed something savory. I didn't have celery so I used broccoli stalks, and instead of broth I used the equivalent amount of water + 2 tsp of poultry seasoning (rosemary, thyme, marjoram, coriander, sage). I ate this room temp and it still tasted awesome! Quick, easy, filling, and relatively healthy!
November 23, 2011
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By: Neng
Good for main course I love how fresh it taste. Good for dinner, for me it will do main course, rather fulfilling for me Pros: Healthy and yummy
April 26, 2011
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By: bjford
Excellent spring soup! Light and fresh tasting.Didn't need to tweak the recipe at all. I made it for dinner along with a small grilled cheese and sweet red pepper sandwich. Croutons are nice in the soup also.
March 25, 2011
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By: v-wojcik
Yummy! This soup is so easy and delish. The onions and garlic add so much depth to the flavour. I will definitely make this again.
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