Nutrition per serving may change if servings are adjusted.
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
1/2 cup water
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
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 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.
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
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
This soup is so easy and delish. The onions and garlic add so much depth to the flavour. I will definitely make this again.