Pea soup

This fresh-tasting pea soup is on high rotation in my house. My kids will eat just about anything in soup form, and this soup is one of their particular favourites. Not only that, it’s a lifesaver when you don’t really have much left in the fridge.

Whenever I make it for people they always ask for the recipe, because it really is light years away from those stodgy split pea soups we’ve all had before.

Pea soup

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Author: Bex Cooking Method: Stovetop Courses: Dinspo, Soup Recipe Keys: Gluten Free V Vegetarian

Cook Time 30 mins Total Time 30 mins Difficulty: Beginner

Description

The best pea soup!

Ingredients

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Servings

• 2 tablespoons butter (salted)
• olive oil
• 1 whole leek (finely chopped, white part only)
• 1 whole onion (finely diced, or use 2 shallots instead)
• 750 g baby peas (frozen is fine)
• 3-4 cups stock (chicken or vegetable)
• 2 teaspoons thyme (fresh leaves)
• 1 teaspoon sugar (optional)
• ¹⁄₂-³⁄₄ cups cream
• lemon
• salt
• pepper
• extra virgin olive oil

Instructions

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1. Melt butter with a drizzle of olive oil and add chopped leek and onion (my leek today was huge, so I omitted the onion.)
2. Saute over a low heat for about 15-20 minutes until they are soft and sweet, but not browned.
3. Add frozen peas, stock and fresh thyme leaves. Simmer until the peas are just tender, but still a fresh, vibrant green.
4. Blend until smooth, then taste. At this point you can add add one teaspoon sugar (if using) which will enhance the sweet pea flavour. Then add enough cream to thin the soup to your preferred texture (I do this while the stick blender is running.)
5. Season with salt and pepper, add a squeeze of lemon juice, ladle into bowls and top with an extra drizzle of cream and evoo.

Keywords: Dinner, Quick, Easy, Pea, Soup,

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