Best 9 Cream Of Pea Soup Recipes

CREAM OF PEA SOUP

Steps:

• Melt the butter in a large soup pot over medium high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don't burn, about 5 minutes.
• Add vegetable broth, peas, salt and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
• Using a immersion blender, blend the soup until creamy. Alternatively you could use a blender. If using a blender, carefully put soup in blender in batches, and pulse until creamy, being careful as the soup is very hot. Put soup back in pot if using a blender.
• Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional - add some fresh parsley or mint on top before serving.

CREAM OF PEA SOUP

Steps:

• In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas.
• Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally.
• Do not drain.
• In blender, combine milk and flour.
• Blend on high for 1 minute or until smooth.
• Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.

CREAM OF PEA SOUP

Steps:

• Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

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.

CREAMY SPLIT PEA SOUP

Steps:

• In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until peas are very tender, stirring occasionally. Discard bay leaf., Cool slightly. Process in small batches in a blender until smooth. Return to Dutch oven; stir in cream. Heat through (do not boil). Garnish with reserved bacon.

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

CREAM OF CASHEW PEA SOUP

Steps:

• Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
• Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
• Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
• Serve soup topped with scallions and potato chips.
• Do Ahead
• Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

FRESH PEA SOUP

Steps:

• Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
• Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

CREAM OF GREEN PEA SOUP WITH FRESH MINT

Steps:

• Saute onion, celery and garlic in the olive oil for a few minutes until vegetables soften.
• Add frozen peas, lettuce and broth. Heat until very hot but not boiling, then add milk, reduce heat and simmer covered 15 minutes.
• After 15 minutes, transfer the soup mixture into a blender (or use an immersion blender), add the mint and parsley and process until smooth.
• Stir in the salt and white pepper, nutmeg, sour cream and butter. Blend soup mixture well by hand. Heat through and serve with a smile.