QUICK SWEET PEA SOUP
Homemade pea soup is less than 30 minutes away, with canned sweet peas, bagged spinach and chicken broth as time savers. Blending early in the preparation so the soup purees all at once in only one batch, keeps it simple too.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
- Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
- Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.
Nutrition Facts : Calories 241.9 calories, Carbohydrate 28.7 g, Cholesterol 40.1 mg, Fat 11.9 g, Fiber 8 g, Protein 7.3 g, SaturatedFat 7.1 g, Sodium 1571.3 mg, Sugar 13 g
EASY SWEET PEA SOUP
One Saturday afternoon I really wanted pea soup, but didn't have any in the cupboard and I didn't want to go to the store. So instead, I made my own. Oh-so-easy, this soup is yummy!
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook frozen peas in a saucepan with water; cover and cook until peas are very tender (but not overly wrinkly).
- Then drain and whir the peas in the blender or food processor until soup-like in texture, adding the chicken stock as necessary (you want a nice thick soup).
- Take whirred peas from blender and put back into the saucepan, adding the pinch sugar, nutmeg, and salt/pepper.
- Heat through.
- Swirl a little sour cream into each serving, and this dish looks and tastes great!
- Makes 3 to 4 servings.
- You can add a little bit of minced onion in, if you like, and a few sliced mushrooms are good, too.
Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 2.6, Cholesterol 8.4, Sodium 264.4, Carbohydrate 16.5, Fiber 4.8, Sugar 6.3, Protein 7.3
SWEET AND SNOW PEA SOUP
Provided by Food Network
Yield 4 bento servings
Number Of Ingredients 8
Steps:
- In a pot over high heat, bring the water and stock to a boil. Add the snow peas to the pot, reduce the heat to low, and simmer until tender, about 5 minutes. Add the sweet peas and cream. Let simmer for 1 minute, then pour the soup into a blender. Blend the soup on high speed until smooth, about 3 minutes. Pass the soup through a fine strainer and season, to taste. Garnish with creme fraiche and chives.
FRESH PEA SOUP
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.
SWEET POTATO SPLIT PEA SOUP
My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.
Provided by Debbwl
Categories < 4 Hours
Time 1h21m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In large pot over low heat, add oil, onion, celery, carrot, sweet potatoes, garlic, pepper, oregano, thyme, and paprika, stirring to combine. Cook 5-10 minutes till onions, and celery start to soften.
- Add split peas, stock, water, bouillon, bay leaves, and bring to a boil.
- Reduce heat to low, cover and simmer 60 minutes.
- At this point you can serve it as is for chunky soup or puree it in batches for a creamer soup.
FRESH PEA SOUP
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
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
SWEET PEA SOUP
This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If you are preparing this soup during the colder months, simply omit the mint ice and thin with extra vegetable stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Bring 3 cups water to a boil. Remove from heat, add mint, reserving a few sprigs for garnish, and let steep for about 2 hours, until the liquid is very flavorful and slightly green. Strain liquid, discarding mint, and transfer to two ice trays, or an 8-by-8-inch baking pan. Place in the freezer, and freeze until solid.
- Meanwhile, melt butter in a medium saucepan set over medium-low heat. Add chopped onion, salt, and pepper; cook, stirring often, until onions are soft and translucent, 8 to 10 minutes.
- Add stock, and bring to a boil. Reduce heat, and let simmer 1 hour. The liquid will be reduced by about half. Add peas, and cook about 4 minutes, until peas are just tender. Remove from heat, and transfer to a bowl set in ice water. Stir until cold.
- Transfer soup to the jar of a blender; process until smooth. Adjust consistency with more stock. Chill until ready to serve.
- Remove frozen mint ice cubes from the freezer, and place them in the jar of a blender (if using an 8-by-8-inch baking pan, cut ice into chunks). Process the mint ice cubes until they are crushed.
- Place soup in bowls topped with a spoonful of crushed mint ice; garnish with mint sprigs, and serve immediately.
CREAM OF PEA SOUP
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
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.
SMOKY SWEET PEA SOUP
This soup is so fragrant and yummy! Chipotle chili adds a delicious smoky flavor, but the soup is mild in spice. This is my favorite soup; it is so easy to make, you must give it a try!
Provided by Chelsea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, and cook until it begins to brown, about 5 minutes. Add the garlic, basil, and sun-dried tomatoes; cook and stir until the garlic has softened, about 2 minutes more. Pour in the water along with the chipotle pepper, bay leaf, bouillon, and vinegar. Add the peas, and bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes.
- Remove the soup from the heat, and discard the chipotle pepper and bay leaf. Carefully puree the soup until silky smooth in batches in a blender, or use an immersion blender right in the saucepan. Serve the soup with a sprinkle of Gruyere cheese and freshly ground black pepper.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 13.2 g, Cholesterol 18.2 mg, Fat 9 g, Fiber 3.7 g, Protein 8.5 g, SaturatedFat 3.6 g, Sodium 223.8 mg, Sugar 6 g
CHICKPEA SOUP I
This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.
Provided by Christine L.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes.
- Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Nutrition Facts : Calories 197.5 calories, Carbohydrate 29.6 g, Fat 6.1 g, Fiber 6.1 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 570.2 mg, Sugar 3.7 g
QUICK PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites," writes Paula Zsiray of Logan, Utah. "She purees it in the blender in just seconds, then 'zaps' a mugful in the microwave until heated through."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place peas and 1/4 cup milk in a blender; cover and process until pureed. Transfer to a small saucepan., Add pepper and, if desired, salt; stir in remaining milk. Cook over medium heat 4-6 minutes or until heated through, stirring frequently.
Nutrition Facts :
EASY BLACK-EYED PEA SOUP
Easy, good black-eyed pea soup! Top with cheese and sour cream if desired.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 29 g, Cholesterol 43.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 6 g, Sodium 1757.8 mg, Sugar 5.4 g
EASY SPLIT PEA SOUP
This is right off the Sunny Select Bag of Peas. It's lighter in calories and fat then most split pea recipes. Delicious!
Provided by -Sheri-
Categories Onions
Time 4h10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse peas, add water, and bring to a boil simmering for 2 minutes.
- Remove from heat, cover and let sit for 1 hour.
- Add remaining ingredients and heat to a boil.
- Reduce heat, simmer, covered 2 1/2 to 3 hours or until peas are soft.
- Remove bone and slice up meat adding it to soup.
- Enjoy!
Nutrition Facts : Calories 47.2, Fat 0.2, SaturatedFat 0.1, Sodium 25.9, Carbohydrate 10.5, Fiber 0.5, Sugar 1, Protein 2.9
PEA SOUP (FROM CANNED PEAS) WARM OR CHILLED
Serve this hot or chilled. If serving hot, just omit the yogurt. From Taste of Home's 2005 Quick Cooling Annual Recipes
Provided by Cake Baker
Categories Low Cholesterol
Time 20m
Yield 1 1/2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
- 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
- 3. Place half of the mixture at a time in a blender; cover and process until pureed.
- At this point, return to saucepan and heat thoroughly.
- * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
QUICK PUREED PEA SOUP
This brightly colored, fresh-tasting soup is one of our daughter's favorites. I puree it in the blender for just seconds, then zap a mugfull in the microwave until heated through.-Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Place the peas and 1/4 cup of milk in a blender; cover and process until pureed. Pour into a saucepan; add the salt if desired, pepper and remaining milk. Cook and stir for 5 minutes or until heated through.
Nutrition Facts : Calories 136 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 185mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 5g fiber), Protein 11g protein.
EASY PEASY PEA SOUP
Steps:
- Add the oil to a large saucepan on a medium heat. Add in the vegetables and stir well. Cook for a couple of minutes then add in the mixed dried herbs and stir well. Add the beans and the hot stock and bring to a gentle simmer.
- Pour in the frozen peas and leave to simmer gently for 10 minutes or until the vegetables are just cooked. Leave the lid off as this helps the vegetables retain their vibrant color. Once cooked blend with stick blender or in a food processor until completely smooth.
- Ladle into bowls and garnish with the croutons and a drizzle of olive oil.
- Preheat the oven to 350 degrees F.
- Place the cubed bread in a medium sized mixing bowl. Drizzle over the olive oil, salt and mixed herbs and mix together with clean hands or spoon till evenly coated. Tip onto a baking tray, spread out evenly and bake for around 15 minutes until golden brown, turning them half way through. Remove and leave to cool.
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- In a large skillet over medium heat, sauté onion in oil until tender (about 5 minutes). Reduce heat to low, add garlic and peas, and cook just until warm and tender (about 2-3 minutes).
- Transfer onion and pea mixture to a blender. Add vegetable stock, almondmilk, and nutmeg. Puree until smooth and combined.
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- Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, 3 to 4 minutes.
- Transfer half the mixture to a blender or food processor and puree until smooth. Repeat with the remaining soup.
- To serve the soup cold, transfer it to a bowl, cover, and refrigerate for at least 3 hours and up to 24 hours.
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