Perfect Pea Soup is an amazing recipe that is ideal all year round. This is an ancient Italian / Greek recipe. However, pour it into a flask for a winter dog walk and everybody will be thanking you. The brilliant colour and flavour make this dish a winner. Serve as a soup, snack or starter. I flip between using chicken stock and vegetable stock making it vegetarian friendly.
Perfect Pea Soup
Vibrant in both colour and flavour. A real classic soup lover dream.
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Servings: 4 People
Calories: 356kcal
Ingredients
- 6 cups peas I use frozen for ease
- 1 stalk celery
- 2 cloves garlic peel and finely chop
- 1 medium onion peel/chop
- 1 tbsp butter unsalted
- 1 tbsp olive oil
- ½ cup water
- 1 tsp fresh parsley finely chop
- 4 cups chicken stock vegetable stock if going vegetarian
- ½ cup single cream
- salt to taste
- black pepper to taste
Instructions
- Place a pan over a medium heat and add the unsalted butter and olive oil.
- Once the butter has melted, add the celery and onion and fry until softened. It usually takes about 5 minutes.
- Once soft, add the garlic and chopped parsley and stir in well.
- When the smell of the garlic perfume hits you, add the peas and stir.
- Add the ½ cup of water and the chicken/vegetable stock and bring to a rolling simmer for 1 – 2 minutes until the peas are cooked.
- Carefully transfer the mixture to a blender (in batches) and blend until you get the consistency you like.
- Transfer the blended soup into a clean saucepan and warm though.
- Serve immediately with a swirl or two of cream.
Nutrition
Calories: 356kcal | Carbohydrates: 36g | Protein: 14g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 553mg | Potassium: 762mg | Fiber: 8g | Sugar: 5g | Vitamin A: 20389IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 3mg