Best 19 Green Pea Soup Recipes

HAM BONE AND GREEN SPLIT PEA SOUP

Steps:

• Melt butter and oil in a Dutch oven over medium-low heat. Add celery, onion, carrot, and salt. Cook and stir until tender, about 5 minutes. Stir in peas and garlic. Nestle ham bone into the pot; add stock and diced ham. Fill pot with water to about 1 1/2 inches from the top. Mix and bring soup to a boil.
• Reduce heat to low and cover. Simmer, scraping the bottom of the pot and stirring every 30 minutes, until peas are mostly disintegrated, about 2 1/2 hours. Turn ham bone and skim surface for fat once every hour. Take bone out, remove any meat, and return meat to the pot. Season with salt and pepper.

GREEN PEA AND MINT SOUP

Steps:

• Melt butter in a large saucepan or Dutch oven over low heat. Add the 4 chopped green onions, and cook until softened, but not brown. Stir in the peas, vegetable stock, and 3 tablespoons of chopped fresh mint. Increase heat to medium, and bring to a boil. Reduce heat back to low, cover, and let simmer for about 30 minutes. If you are using frozen peas, 15 minutes is enough.
• Using a large slotted spoon, remove about 3 tablespoons of the peas, and set aside for garnish. Pour the soup into a blender or food processor along with the milk, and puree until smooth. Season with salt and pepper to taste. Throw in a pinch of sugar if desired. Allow the soup to cool to room temperature, then refrigerate until chilled.
• Pour the soup into 4 serving bowls. Swirl 1 tablespoon of light cream into each one, then garnish with reserved peas and sprigs of mint.

GREEN PEA SOUP

Steps:

• In a large pot, heat the olive oil over moderately-low heat. Add the onion, cover and cook, stirring occasionally, until softened, about 5 minutes. Add the broth, tarragon, salt and a few turns of freshly ground black pepper and bring to a boil. Add the peas and cook just until defrosted.
• In a blender, puree the soup in 2 batches until very smooth. If serving hot, return the soup to the pot and bring just to a simmer. If serving cold, transfer to the refrigerator to chill. Ladle into bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.

SPLIT PEA AND GREEN PEA SOUP WITH FRESH DILL

Steps:

• Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf, and remaining 1/2 cup broth to blender. Add petite peas and 4 tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 tablespoon dill.

GREEN SPLIT PEA AND BACON SOUP

Steps:

• Heat oil in a saucepan over medium high heat and add onion and garlic and cook stirring for about 3 minutes till onion is soft.
• Add peas and stir to coat.
• Add stock and cold water and bring to the boil.
• Reduce heat to low and simmer partially covered for 25 to 45 minutes or until peas are tender (see note above).
• Remove from heat and process half the soup in a blender or use a stick blender till smooth or do what I did and put the stick blender straight into the pot and process to your liking.
• Return to pot or if you just used the stick blender, stir in lemon juice and cook for 3 minutes or until heated through.
• While soup was cooking in the first 25 minutes, heat a frying pan over medium high heat and add bacon and cook till crisp or use recipe #208501 .
• Transfer to a plate lined with paper towel and drain.
• Crumble into pieces.
• Ladle soup into bowls and top with crumbled bacon and paprika and serve with a roll.

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.

GREEN PEA, ASPARAGUS, AND PARSLEY SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the leeks and sauté for 4 minutes, until softened. Add the broth and bring to a simmer. Stir in the peas and asparagus and simmer, covered, for 3 minutes longer. Carefully place half of the soup in a high-powered blender and puree until smooth, then return it to the pot. Add the parsley and thyme (if using), and stir well to combine. Season with salt and pepper to taste and serve.

GREEN PEA SOUP WITH TARRAGON AND PEA SPROUTS

Steps:

• Place 1 cup peas in microwave-safe bowl; set aside. Heat oil in heavy large saucepan over medium-high heat. Add shallots and sauté until golden and almost tender, about 7 minutes. Add remaining peas, 4 cups broth, and 2 tablespoons tarragon; bring to boil. Reduce heat to medium and boil until flavors blend and peas are tender, about 7 minutes. Cool slightly. Working in batches, puree soup in blender until completely smooth. Return soup to same saucepan. Bring to simmer and thin with more broth by 1/4 cupfuls, if desired. Stir in remaining 1 tablespoon tarragon. Season with pepper.
• Cook reserved 1 cup peas in microwave until warm, about 1 minute.
• Ladle soup into 6 bowls. Drizzle lightly with yogurt. Sprinkle whole peas over and garnish with pea sprouts.
• *Available at natural foods stores and Asian markets.

SPINACH AND GREEN PEA SOUP

Steps:

• Finely chop onion and saute in butter until sotf and golden.
• Add the stock defrosted sinach and peas.
• Cook partially covered until the peas are done.
• Season with salt and pepper and mint leaves.
• Cook for a further 5 minutes.
• Puree until smooth.
• Heat the milk and add the puree (use the same pan!).
• Leave to stand for a few hours for the flavour to develop (unless you are in a hurry).
• Reheat to serve and garnish with pine kernels or any other nuts that you prefer.

GREEN SPLIT PEA CURRY SOUP

Steps:

• Set slow cooker to high. Preheat 6 cups of water to boiling and add to slow cooker with cover.
• While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas well and add to the heated water in the slow cooker.
• Wash and peel the onions and carrots. Dice and place in crockpot.
• Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables in the crockpot.
• Add all the seasonings and the lemon juice to the slow cooker and mix well.
• Cover and leave on high setting. Stir occasionally, checking to see if more hot broth/water is needed for desired consistency.
• Let cook for 6 and 1/2 hours or until its at desired thickness.
• Serve!

COLLARD GREEN AND BLACK-EYED PEA SOUP

Steps:

• Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
• Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
• Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
• Remove chicken wings and allow to cool.
• Separate chicken meat from bones and return meat to soup.
• Season with hot sauce (optional) Serve with cornbread.

FRESH GREEN PEA SOUP

Steps:

• In a large saucepan, melt butter over medium and lightly cook chopped green onion and garlic.
• Add potatoes and stock and bring to a boil, then reduce heat, partially cover and let simmer for 10 to 15 minutes until potatoes are tender.
• Add peas and let simmer an additional 5 minutes.
• Carefully puree soup in blender or with a hand blender until smooth.
• Stir in buttermilk.
• Reheat until steaming.
• Season with cayenne, salt and pepper.
• Serve and garnish with pancetta.

BRIGHT-GREEN PEA SOUP

Steps:

• In a large soup pot, heat the olive oil over low heat. Add the shallots and cook, covered, until they are soft and translucent. Add the stock and bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.
• Add the peas and simmer 10 minutes more for fresh peas and 4 minutes for frozen, or until the peas are just heated through and still vibrant.
• Puree the mixture in a blender and pour through a wide-mesh strainer into a bowl set in a larger bowl filled with ice and cold water. Stir until cool to the touch.
• Stir in the yogurt and season with salt and pepper. Divide among 4 chilled soup bowls and garnish with sprigs of tarragon.

COLLARD GREEN & BLACK-EYED PEA SOUP

Steps:

• Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
• Position rack in upper third of oven; preheat broiler.
• Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

EILEENS GREEN SPLIT PEA SOUP

Steps:

• 1. Please rinse peas and remove debris before using the peas. comebine split peas,water,chopped onion,diced carrots,and butter. Cover(not too tightly),heat to boiling and boil rapidly 30 minutes.
• 2. Add enclosed packet of Ham flavoring with salt and pepper. Cover, reduce heat and simmer about 30 minutes. stir occasionally.
• 3. Taste-test to see that soup is smooth. If you wish it to be very smooth,you can puree it. Serve piping hot. If desired, croutons may be added as a garnish. Great,too, served ice-cold topped with chopped chives or green onions.
• 4. to make it my own I add diced potatoes,I use about 4 to 6 medium. I also add canned Ham already diced up and add different spices to enhance the flavor.I make hot biscuts or french bread to make it a complete meal. This soup never last long in my house.

FRESH GREEN PEA SOUP

Steps:

• Scrub potato, leaving skin on.
• Slice to make 1/2" cubes.
• Peel and dice onion.
• Saute potato and onion until onion is lightly browned in medium saucepan.
• Add peas and chicken broth.
• Simmer until peas are just tender.
• Remove from heat, cool.
• Blend in small batches until mostly smooth.
• When ready to serve, add snow peas to soup and reheat until peas are crisp-tender.
• Good served with a dollop of plain yogurt and minced chives.

CHILLED GREEN PEA SOUP WITH MINT AND AVOCADO

Steps:

• 1. Gather your ingredients.
• 2. Place the stock in a saucepan and bring up to a lite simmer.
• 3. Chef's Note: In most cases, you want to avoid adding cold ingredients to cooked ingredients; such as a cold stock to the hot veggies. It can do strange things to the taste of your final product.
• 4. Place the butter (or olive oil) in a large pot over medium heat.
• 5. Add the onion and the celery, and stir with a wooden spoon until the veggies are softened, about 8 to 10 minutes.
• 6. Chef's Note: Do not let them brown or burn.
• 7. Add two cups of the chicken stock, and bring the mixture to a boil.
• 8. Add the peas, and then immediately reduce the pot to a lite simmer.
• 9. Allow the pot to lightly simmer for about 5 minutes.
• 10. Remove from the heat, and add the remainder of the ingredients with the exception of the crème fraîche, salt, and pepper.
• 11. Purée the soup in a blender, and then season with the salt and pepper, to taste.
• 12. Chef's Tip: Have some additional stock on hand, just in case the soup is too thick.
• 13. Use a fine mesh strainer to strain the soup.
• 14. Cover and place in the refrigerator overnight.
• 15. Serve cool, with a dollop of crème fraîche. Enjoy.
• 16. Keep the faith, and keep cooking

CREAMY GREEN PEA SOUP WITH SMOKED SALMON

Steps:

• In a soup pan, heat the oil.
• Add the green onions and half of the dill, saute for 1 minute.
• Reserve 3 tablespoons of peas.
• Add the remainder of the peas and the chicken stock.
• Bring to a boil for about 3-4 minutes.
• Puree the soup using a handblender.
• Add the potatoes and cook for about 12 minutes until soft.
• Add the rest of the peas and the cream cheese, and simmer until the cheese has melted.
• Add the smoked salmon and the dill and bring the soup to a simmer.
• Add salt and pepper to taste.