Green Pea And Spring Onion Soup Recipes
PEA AND SPRING ONION SOUP RECIPE
Pea And Spring Onion Soup is medley of flavorful greens, aromatic spring greens sautéed and simmered with fresh peas in flavorful vegetable stock create hearty bowl of soup, which in true sense is comfort meal. This recipe is curated in a manner to keep the calorie count low and make it a wholesome healthy choice for your daily menu. Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer. Other recipes that you can try are: Light And Creamy Broccoli Soup Recipe Spiced Carrot And Onion Soup Recipe Tomato & Beetroot Soup Recipe
Provided by Hina Gujral
Time 40m
Yield Makes: 4 Servings
Number Of Ingredients 10
Steps:
- To begin making Pea And Spring Onion Soup, separate greens from spring onion. Chop the spring onion and set aside. Similarly chop the spring onion greens and keep in a separate bowl.
- In a large pot simmer vegetable stock over low flame so that it remain hot while adding to the soup.
- Heat olive oil in a saucepan over medium heat; add chopped spring onion and garlic. Sauté until onion turn translucent but not brown for about 1 to 2 minutes.
- Once cooked the spring onions are through, add peas, spring greens and sauté for 2 minutes more. Season with salt and pepper.
- Puree the green peas mixture in a mixer along with the vegetable stock into a smooth puree. Check the salt and pepper and adjust to suit your taste.
- When you are ready to serve the Pea and Spring Onion Soup , bring the soup to a brisk boil over Saucepan.
- Serve Pea And Spring Onion Soup along with Whole Wheat Rosemary Focaccia Bread as a weeknight meal appetizer.
SPRING PEA SOUP
Want a tasty, textured pea soup that tastes like springtime? You have to start in the freezer section of the supermarket to get the best results. I like frozen peas to build the base of the soup and then enrich it, last minute, with some fresh peas. Lots of people add bacon or Parmesan to garnish, and that's all fine to me, but I largely prefer the crunch of fresh peas or pea tops (a true sign of spring) and a dollop of sour cream. Use whatever peas are at the supermarket, sugar snap or snow peas.
Provided by Alex Guarnaschelli
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
- Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.
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