Pea Savory Soup Recipes

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.

QUICK SWEET PEA SOUP

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.

PEA & SAVORY SOUP

Steps:

• Shell the peas, reserving about 12 pods, which you should wash thoroughly and top and tail.
• Melt the butter in a saucepan, tip in the onion and gently fry for about 10 minutes. Throw in the peas, the 12 pods and the savory. Stir, then pour in 750ml/11⁄4 pints boiling water and bring to the boil. Reduce to a gentle simmer, cover and cook for 8-10 minutes until the peas are tender but still bright green.
• Tip half the contents of the pan into a blender or food processor and whizz to a purée. Push the purée through a fine sieve into a clean pan (to eliminate stringy bits), then repeat with the other half of the soup. Stir and season to taste.
• Gently reheat the soup, check the seasoning once more and serve with or without a swirl of cream.

SAVORY SPLIT PEA SOUP

Steps:

• In a 4 or 5-quart crock pot, combine the peas, ham, onion, carrot, potatos, ham stock, savory, thyme, and salt. Cover.
• Cook on low-heat for 10-12 hours, or high-heat for 4-5 hours.

SMOKY SWEET PEA SOUP

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.

SAVORY SPLIT PEA AND SAUSAGE SOUP

Steps:

• Cover split peas with 2 quarts of water.
• Bring to boil for 2 minutes, and then remove from heat and soak for 1 hour.
• Add hamhocks, onion, garlic salt, marjoram, and red pepper flakes.
• Bring to a boil.
• Add bay leaves, celery, carrots, and chicken bouillon.
• Reduce heat to simmer.
• Simmer for 2 hours and stir occasionally.
• Remove hamhocks and cut meat from ham hock and return to soup.
• Discard fatty portions.
• Add sausage chunks and simmer for 1 hour.
• Serve and enjoy.