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.
- 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.
Tips & Notes
- 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.
Per serving: 131 calories; 3 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 7 g protein; 6 g fiber; 431 mg sodium; 419 mg potassium.
Nutrition Bonus: Vitamin C (28% daily value), Folate & Vitamin A (18% dv).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1 fat
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