Bright Green Pea Soup Recipes

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GREEN PEA SOUP



Green Pea Soup image

Provided by Ellie Krieger

Time 25m

Yield 4 (1 1/4 cup) servings

Number Of Ingredients 8

1 teaspoon olive oil
1 large onion, sliced (about 1 1/2 cups)
2 1/2 cups low-sodium chicken broth
3/4 teaspoon dried tarragon
1/2 teaspoon salt
Freshly ground black pepper
1 (10-oz) bag frozen peas
4 teaspoons plain nonfat yogurt, optional

Steps:

  • In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
  • In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

SIMPLE HEALTHY GREEN PEA SOUP



Simple Healthy Green Pea Soup image

Recovering from surgery and a bad case of strep throat, I threw this together to aid my body through recovery. Eating this soup is a great way to pack in the nutrients. Light, clean, filling, and full of flavor. My kids love it. I just add a little milk to cool it down so they can eat it right away.

Provided by Zebraf301

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 8

2 teaspoons butter
1 onion, chopped
2 cloves garlic, chopped, or more to taste
2 (16 ounce) packages frozen peas
½ teaspoon dried dill, or to taste
1 (900 ml) carton chicken broth, or as needed
⅓ cup milk
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
  • Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  • Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

Nutrition Facts : Calories 153.6 calories, Carbohydrate 23.9 g, Cholesterol 8.3 mg, Fat 2.6 g, Fiber 6.6 g, Protein 9.2 g, SaturatedFat 1.1 g, Sodium 878.9 mg, Sugar 10.2 g

BRIGHT-GREEN PEA SOUP



Bright-Green Pea Soup image

To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

2 teaspoons extra-virgin olive oil
2 shallots, peeled and thinly sliced
3 cups Chicken Stock to Make 1 1/2 Quarts
or Vegetable Stock, or low-sodium canned
3 pounds fresh peas, shelled, or 5 cups frozen
1/2 cup low-fat plain yogurt
Kosher salt and freshly ground black pepper
Fresh tarragon sprigs, for garnish

Steps:

  • In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
  • Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant.
  • Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch.
  • Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon.

GREEN PEA AND HAM SOUP



Green Pea and Ham Soup image

Provided by April Bloomfield

Categories     Soup/Stew     Blender     Onion     Kid-Friendly     Lunch     Ham     Celery     Pea     Carrot     Spring     Simmer     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 19

For the broth
2 pounds meaty smoked ham hocks
1/2 medium Spanish onion, halved
3 small celery stalks, very roughly chopped
1/2 medium carrot, peeled, very roughly chopped
1 head garlic, halved horizontally, not peeled
1 fresh bay leaf, or 1/2 dried
6 black peppercorns
For the soup
4 tablespoons unsalted butter
1/2 small Spanish onion, finely chopped
1 small carrot, peeled and cut into 1/2-inch pieces
2 teaspoons Maldon or another flaky sea salt
1/2 cup dry white wine, such as Sauvignon Blanc
Five-fingered pinch of mint leaves, plus some torn leaves for finishing
Two 10-ounce packages Birds Eye frozen baby peas
Extra virgin olive oil
Freshly ground black pepper
3 or 4 tablespoons crème fraîche

Steps:

  • Make the broth:
  • Combine the hocks, vegetables, bay leaf, peppercorns, and 8 cups of water in a medium stockpot and bring to a boil over high heat. Turn the heat to low, put the lid on, and cook at a nice steady simmer until the meat on the hocks is so tender it's almost falling off the bone, 4 to 5 hours.
  • Carefully remove the hocks and put them in a big bowl. Strain the cooking liquid through a sieve into the bowl, and discard the vegetables and aromatics. Let the hocks cool in the liquid.
  • When the hocks are cool enough to handle, pull off the meat in bite-sized chunks. Discard the bones and any hard bits and some of the fat, but don't throw away the skin-I add the skin to the soup in thin slices, along with the chunks of ham. You don't have to, but I like the way it goes sticky in the soup. You can keep the stock and meat (moistened with a splash of stock) in separate airtight containers in the fridge for up to two days. Gently warm the meat and skin before proceeding with the recipe. This recipe requires only 4 cups of stock-you may freeze the leftover stock for up to a month for your next batch of soup.
  • Make the soup:
  • Put the butter in a large pot that has a lid and set it over medium heat. Once the butter starts to froth, add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and creamy (but not colored) and the carrots are tender but firm, about 15 minutes.
  • Add the wine and bring it to a boil (turn the heat up if you need to). Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.) Cook at a simmer until the peas are warmed through and tender, about 5 minutes.
  • Blend the pot's contents, in batches, until smooth. Return all the bright-green pea puree to the large pot, add the ham pieces and carrots, and cook at a very gentle simmer for about 5 minutes, just to let the flavors mingle and heat the ham. Have a taste, and season with salt. How much you need to add will depend on how salty the ham hocks are.
  • Add a generous drizzle of olive oil, several twists of black pepper, and the torn mint leaves. Then add the crème fraîche in little blobs here and there, so everyone will get a bit. Serve the soup in the pot, with small bowls along-side.

FRESH GREEN PEA SOUP



Fresh Green Pea Soup image

All that I'm saying is give peas a chance! This is a refreshing and light soup from Christine Cushing -- the buttermilk adds a little tang to balance out the sweet peas. While fresh is best, you can also use frozen peas.

Provided by CountryLady

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups fresh green peas, shelled
1/4 cup chopped pancetta or 1/4 cup side bacon, pan fried or grilled until lightly crisped
2 cloves garlic, finely chopped
1 tablespoon unsalted butter
1 cup yukon gold potato, peeled and diced (about 2 medium)
4 cups chicken stock
1/4 teaspoon cayenne
coarse salt
freshly cracked black pepper, to taste
1/2 cup buttermilk
4 green onions, chopped

Steps:

  • In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
  • Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
  • Add peas and let simmer an additional 5 minutes.
  • Carefully puree soup in blender or with a hand blender until smooth.
  • Stir in buttermilk.
  • Reheat until steaming.
  • Season with cayenne, salt and pepper.
  • Serve and garnish with pancetta.

EASY GREEN PEA SOUP



Easy Green Pea Soup image

Make and share this Easy Green Pea Soup recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 cups vegetable broth or 4 cups chicken broth
1 teaspoon butter
1 small onion, chopped
4 garlic cloves, chopped
2 1/2 cups frozen peas
salt & pepper
1/2 teaspoon dried herbs (like mint, dill or marjoram)
1 pinch nutmeg
1 tablespoon sour cream (optional) or 1 tablespoon yogurt (optional)

Steps:

  • Saute the onions and garlic in butter using a medium-sized pot. Add salt to encourage sweating.
  • Once everything looks wilty, mix in the dried herbs and add the broth. Simmer on medium for about 5 minutes or so.
  • Add the frozen peas and let the soup cook through for about 5 minutes.
  • Add sour cream or yogurt, if using.
  • Blend with an immersion blender, taste and adjust seasonings, if necessary.
  • Sprinkle with a bit of nutmeg and serve in bowls.
  • For Vegetarian omit the chicken broth and use Vegetable broth.

Nutrition Facts : Calories 171.6, Fat 3.2, SaturatedFat 1.1, Cholesterol 4.9, Sodium 918.4, Carbohydrate 28.2, Fiber 4.6, Sugar 8.8, Protein 8

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Top Asked Questions

How do you cook green peas for Soup?
The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color. "I love this creamy soup so much, I'd bathe in it."
How do you make frozen peas and onion soup?
Chop an onion and sauté it with minced thyme for about five minutes. Add minced garlic and sauté for another minute or so. Next add this mixture to the blender. Add one 10 oz. package of frozen peas and two cups of stock (I used chicken, but you can just as easily use vegetable stock and it would be vegan).
How to make Broccoli and pea soup?
This broccoli and pea soup starts with soaking cashews in water for 30 minutes to cream from scratch. The nuts will later be placed in the blender to make a cashew nut cream. But this happens while judiciously simmering the soup (see below). So, I soften the onion and garlic over medium heat ①, then add the broccoli florets ② and broth ③.
How do you add peas and carrots to ham soup?
Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. (At this point, the carrots will have bobbed to the top. I like to pick out most of the carrot chunks before pureeing the soup, then add them back after. That way, you can nibble on them in the soup, getting that bit of texture.)

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