Sometimes the peas in the garden outpace the picking or the supplies in the store aren't so fabulous. Here's a recipe for those less-than-perfect peas--no shucking involved. A soup for the true pea lover.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary test

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a large pot. Add peas, return to a boil and then reduce to a simmer. Cook, stirring occasionally, for 45 minutes.

  • Using a slotted spoon, transfer one-third of the pea pods to a food processor. Add 1/2 cup cooking liquid and process until smooth. (Use caution when pureeing hot liquids.) Pour into a large bowl. Repeat with the remaining pea pods in 2 batches, with 1/2 cup cooking liquid each time. Pour the pureed peas plus the remaining cooking liquid through a fine-meshed sieve, pressing on the solids to extract as much liquid as possible. (Alternatively, put through a food mill fitted with a fine disc.)

  • Return the soup to the pot, bring to a boil and then simmer until reduced by about a third (to about 6 cups), 30 to 35 minutes. Stir in chopped dill, salt and pepper. Ladle into bowls and top each serving with a swirl or dollop of yogurt and a sprig of dill, if desired.

Nutrition Facts

about 1 cup
79 calories; protein 5.6g; carbohydrates 12.9g; dietary fiber 3.7g; sugars 7.8g; fat 0.8g; saturated fat 0.4g; cholesterol 1.8mg; vitamin a iu 1598.9IU; vitamin c 85.9mg; folate 63.8mcg; calcium 132.9mg; iron 3mg; magnesium 44.4mg; potassium 365mg; sodium 429.2mg; thiamin 0.2mg.

1 starch