The thing I like most about this pea soup recipe is how brightly colored it is. Unlike split pea soup, this soup uses whole peas and comes out looking like part of the rainbow. The recipe is very easy to follow and the soup tastes delicious. I seriously cannot get enough of this yumminess. I like to eat this light soup for lunch because it’s not too heavy in your stomach but it definitely staves off your hunger until dinner time.
You can make this soup ahead of time, freeze it, and serve it later. You can store it in the fridge for up to four days and it’ll still taste amazing.
Ingredients
1 tablespoon Kerrygold butter
1 tablespoon Bertolli extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups peas, fresh or frozen
½ cup water
½ cup half-and-half (optional)
Freshly ground pepper to taste
Instructions
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
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Quick Tip: Serve this lovely pea soup with your favorite sandwiches or crackers.
If anyone is concerned about their calorie intake you can dilute half the heavy cream with 1/4 non fat Greek yogurt with more chicken stock.It’s a great substitute than using half and half, and it’s healthier.
If anyone is concerned about their calorie intake you can dilute half the half and half with 1/4 non fat Greek yogurt with more chicken stock.It’s a great substitute than using half and half, and it’s healthier.