This green pea soup recipe is creamy and delicious. It’s made with frozen pea and a few pantry staples. In addition, this soup gets ready in less than 20 minutes. Pure comfort food for cooler evenings.
During fall and winter, I really enjoy making soup almost every evening for dinner. The moment the fall weather sets in, the evenings get cooler. The smile of satisfaction on the kids’ faces from a comforting warm soup is priceless.
Since I make soup every day during this time of the year, I try to rely on simplicity rather than long elaborate methods. And, I try to keep my soups lean rather than heavy with cream and butter. This soup has it all.
ABOUT THIS SOUP
It takes about 20 minutes to make. And, I use milk instead of cream with a dab of butter at the end for flavor. And yet, this soup is rich, creamy, and gloriously smooth, not curdled or bland. Why?
The secret ingredient in this soup is potato. Just a small potato does two good things for us here: It helps the skin of the green peas to blend smoothly, not gritty, and it also helps prevent the milk from curdling. Having said that, do not overcook any soup after you add milk. The acid in the ingredients can cause the milk to curdle.
INGREDIENTS AND SUBSTITUT
Green peas – I always have a bag of frozen peas in my freezer every day of the year. So, there’s no cleaning fresh peas. Plus, it’s more affordable.
Potato – I prefer potato instead of flour as my thickening agent in this soup. I notice that potato helps the sweet peas blend to a more smooth consistency, giving the pea skin some fiber to blend well.
Honey – Since I dilute the sweetness of the peas by using potato, adding honey makes it just right. If you prefer, you can omit the honey.
Parmesan – Adds a slightly nutty flavor to the soup. The first time I used it was by mistake and everybody complimented the soup. So, I had to do it again. Now, it’s a must-have ingredient.
Herbs and greens – You can add some greens to this soup; especially if you want to get your kids to eat greens. I have tried a hand full of spinach as well as a handful of kale. You can also flavor it with herbs such as parsley, mint, or even cilantro. Green Peas have a delicate flavor, so a little goes a long way with herbs.
STEP BY STEP INSTRUCTIONS:
Step 1
In a soup pot or stockpot, add the oil. Sauté onions, garlic, and bay leaves until onions are translucent.
Step 2
Add potatoes and sauté for another minute (the potato helps the green pea skins blend to a smooth, not gritty puree).
Step 3
Followed by the green peas. Season with salt and pepper (if using commercial stock add less salt to the peas now).
Step 4
Pour in the stock and simmer for about 5 minutes until the peas are tender.
Step 5
Then, add the Parmesan and warm milk.
Step 6
Remove the bay leaves and use a hand mixer to blend everything to a smooth puree.
If using a stand blender, cool the soup for a few minutes and be very careful as a hot soup can splash out and cause serious burns.
Step 7
Finally, add the honey and butter – combine well.
Step 8
Check and adjust seasoning and consistency. Add more water if necessary.
Serve in soup bowls with toasted croutons or bread
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