Cream Of Pea Soup Recipes

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CREAM OF PEA SOUP



Cream of Pea Soup image

Make and share this Cream of Pea Soup recipe from Food.com.

Provided by Dancer

Categories     < 15 Mins

Yield 3 serving(s)

Number Of Ingredients 8

1 tablespoon Butter Buds
1/2 teaspoon salt (optional)
1 teaspoon thyme
1 teaspoon allspice
1 cup fat free chicken broth
10 ounces frozen baby peas
1 cup lite evaporated milk
2 tablespoons flour

Steps:

  • In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas.
  • Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally.
  • Do not drain.
  • In blender, combine milk and flour.
  • Blend on high for 1 minute or until smooth.
  • Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.

CREAM OF PEA SOUP



Cream of Pea Soup image

Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 11

1 can (15 ounces) peas
2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
2 cups water
1 can (12 ounces) evaporated milk
4 bacon strips, cooked and crumbled

Steps:

  • Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.

FRESH PEA SOUP



Fresh Pea Soup image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped yellow onion
4 cups chicken stock, preferably homemade
5 cups freshly shelled peas or 2 (10-ounce) packages frozen peas
2/3 cup chopped fresh mint leaves, loosely packed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup creme fraiche
1/2 cup freshly chopped chives
Garlic croutons, for serving

Steps:

  • Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
  • *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

CREAMY SPLIT PEA SOUP



Creamy Split Pea Soup image

A friend gave me this recipe 25 years ago. At the time, she was in her 60s and working as a cook on a riverboat barge.-Sherry Smith, Salem, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1/2 pound sliced bacon, diced
1 large onion, chopped
2 ribs celery, sliced
1 pound dried green split peas
2 quarts water
2 medium potatoes, peeled and diced
2 cups diced fully cooked ham
2 teaspoons salt
1 bay leaf
1/4 teaspoon pepper
1 cup heavy whipping cream

Steps:

  • In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

Nutrition Facts : Calories 336 calories, Fat 16g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 832mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 11g fiber), Protein 17g protein.

CREAM PEAS



Cream Peas image

In my search for a good cream pea recipe, I found many, but none that quite matched what I wanted. So I took to my own creativity and came up with this absolutely fabulous recipe. We love it so much we have this on the side quite often.

Provided by STEPHNDON

Categories     Side Dish     Vegetables     Green Peas

Time 15m

Yield 4

Number Of Ingredients 7

2 cups frozen green peas, thawed
⅔ cup water
⅛ teaspoon salt
3 tablespoons butter
⅓ cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon white sugar

Steps:

  • In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
  • In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Nutrition Facts : Calories 234.6 calories, Carbohydrate 18.5 g, Cholesterol 50.1 mg, Fat 16.2 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 143.9 mg, Sugar 7.6 g

CREAM OF CASHEW PEA SOUP



Cream of Cashew Pea Soup image

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Provided by Brooks Headley

Categories     Bon Appétit     Soup/Stew     Summer     Pea     Sugar Snap Pea     Cashew     Nut     Vegan     Vegetarian     Lunch     Appetizer     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
2 large onions, finely chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
2 cups raw cashews
2 tablespoons raw or light brown sugar
1 teaspoon crushed red pepper flakes
2 pounds frozen sugar snap or green peas, thawed
1 tablespoon malt vinegar
Thinly sliced scallions and crushed potato chips (for serving)

Steps:

  • Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
  • Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
  • Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
  • Serve soup topped with scallions and potato chips.
  • Do Ahead
  • Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

FRESH PEA SOUP



Fresh Pea Soup image

This soup is known in France as Potage Saint-Germain, a name that comes from a suburb of Paris where peas used to be cultivated in market gardens. If fresh peas are not available, use frozen peas, but thaw and rinse them before use. Croutons make an excellent garnish!

Provided by Lizz C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 17m

Yield 4

Number Of Ingredients 6

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream

Steps:

  • Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
  • Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 195.5 calories, Carbohydrate 20.2 g, Cholesterol 30.5 mg, Fat 10.3 g, Fiber 5.7 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 202.5 mg, Sugar 0.8 g

CREAM OF GREEN PEA SOUP WITH FRESH MINT



Cream of Green Pea Soup With Fresh Mint image

Found this recipe a few years back when I was desperately trying to use up a surplus of frozen green peas. This soup recipe is perfect for a light and lazy summer meal and quick to prepare. Garnish each serving with a mint leaf if desired.

Provided by COOKGIRl

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15

1/2 cup finely chopped yellow onion
1 cup finely minced celery & leaves
1 garlic clove, minced
1/2 tablespoon extra virgin olive oil
2 cups frozen green peas
1 cup chopped romaine lettuce or 1 cup mixed greens
1 cup chicken stock or 1 cup vegetable stock
1/2 cup milk
4 tablespoons fresh mint leaves, chopped (NOT dried)
2 tablespoons fresh parsley
salt
white pepper
1 dash freshly ground nutmeg
1/2 cup real sour cream
1/2 tablespoon butter

Steps:

  • Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
  • Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
  • After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
  • Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.

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Top Asked Questions

How to make cream of green pea soup?
How to Make Cold Cream of Green Pea Soup 1 In a large pot, heat the vegetable oil over moderately-low heat. 2 Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. 3 Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. 4 Add the peas and cook just until defrosted.
How to cook peas and peas soup?
Add the peas, stir and cover with the stock. Bring to the boil and reduce to a simmer and cook for 5 minutes. Place the roasting tray in the oven for 8-10 minutes until coloured and crispy. Remove the soup from the heat and purée with a stick blender until smooth. Keep over a low heat as you finish the garnishes.
How long does it take to cook peas and cream?
In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.
How do you make soup with frozen peas and mint?
(Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper. *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.

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