Description
Pea Soup is simple to make, and it only requires 7 ingredients and 20 minutes. It’s packed with refreshing sweet peas that are pureed into a creamy bliss. This soup is perfect for spring. It is best served as an appetizer or as a side.
Ingredients
Units
Scale
- 4 cups vegetable stock
- 4 small yukon gold potatoes, peeled, and cubed
- 2 16 ounce bags frozen sweet peas
- 1/4 cup fresh parsley leaves
- 1 tablespoon fresh thyme leaves (sub 1/2 teaspoon dried)
- Salt and pepper to taste
- Olive oil, for garnish
Instructions
- In a medium-sized stew pot or Dutch oven add the vegetable stock and potatoes. Cover and bring to a boil. Reduce to a simmer and simmer covered for 6 to 8 minutes, or until the potatoes are fork-tender.
- Stir in the frozen peas. Allow them to defrost and turn bright green, about 3 minutes. Once they have defrosted remove from the heat. Stir in the thyme and parsley.
- Transfer the soup to a blender, working in batches so that you only fill the blender halfway full at a time. Blend the soup until it’s creamy, about 1 minute for each batch.
- Return the soup to the soup pot to reheat it. Once it comes to a boil, remove it from the heat.
- Stir in the salt and pepper to taste. Don’t be too stingy on the salt, it helps to bring out the flavor of the peas.
- Ladle the soup into dishes and serve as a side or an appetizer. Garnish by drizzling a little olive oil on top of the soup.
- Store leftovers in the fridge for up to 1 week. Reheat the soup gently.
