How To Make Pea Soup

Some people do a very light-bodied pea soup that’s good for hot summer nights. This recipe is rich and hearty and makes a great lunch on a cold, rainy day. (Have I mentioned lately that I live in Cleveland?)

Ingredients

150321-1807284-6 cups chicken broth
2 cups frozen peas* (plus more for garnish)
½ head Boston lettuce
1 leek
1 medium potato
kosher salt
white pepper
1 cup heavy cream

* Peas … the whole reason I’m doing this recipe … and I forget to put them in the picture.

Directions

You can use fresh peas, of course, but frozen works just as well. Measure them out and, while they’re thawing, chop the lettuce and leek (mostly the white part, just a little green) and peel and dice the potato.

150321-181139 150321-181301 150321-181702

Put a few tablespoons of olive oil in a heavy-bottom pot over low heat. (That’s “low” as in “not high”.)

150321-181745

Add the leek and lettuce and sauté until they’re wilted and just a little browned.

150321-182429

The leek will turn brown really fast if you have the heat up too high. I did say to use low heat right? (Note to self: Leek gets really brown really fast if the heat is too high.)

Now add the peas and cook until the skins start to pop.

150321-183114

Add the chicken broth and potato and a little salt (about a teaspoon).

150321-184051 150321-184109 150321-184210

Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potato is cooked all the way through.

Process with a stick blender until completely smooth.

150321-190750 150321-191113

If you don’t have a stick blender, process in a regular blender in small batches.

Check the seasoning and add salt and pepper to taste, then add the cream.

150321-191214 150321-191230 150321-191430

Process again until the cream is thoroughly incorporated.

150321-191520

Garnish with more peas.

Creamy Pea Soup

And that’s it.

Pea Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pea Soup

Ingredients

  • 4-6 cups chicken broth
  • 2 cups fresh or frozen peas (plus more for garnish)
  • ½ head Boston lettuce
  • 1 leek
  • 1 medium potato
  • kosher salt
  • white pepper
  • 1 cup heavy cream

Instructions

Chop the lettuce and leek (mostly the white part, just a little green) and peel and dice the potato.

Put a few tablespoons of olive oil in a heavy-bottom pot over low heat.

Add the leek and lettuce and saute until they’re wilted and just a little browned.

Now add the peas and cook until the skins start to pop.

Add the chicken broth and potato and a little salt (about a teaspoon).

Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potato is cooked all the way through.

Process with a stick blender until completely smooth.

Check the seasoning and add salt and pepper to taste, then add the cream.

Process again until the cream is thoroughly incorporated.

Garnish with more peas.

Tip Jar

Like what you see? Buy me a drink.