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Rich Pea Soup

Natural.Foodie's picture
Ingredients
  Frozen peas 60 Ounce, thawed (Six 10 Ounces Each Packages)
  Scallions 8 Medium
  Parsley 1⁄2 Bunch (50 gm) (Stems From 1 Bunch)
  Garlic cloves 6 Medium, unpeeled
  Black peppercorns 10
  Canned chicken broth 3 Cup (48 tbs)
  Heavy cream 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Freshly ground white pepper 1⁄8 Teaspoon
  All purpose flour 3 Tablespoon
  Unsalted butter 3 Tablespoon, softened
Directions

1. In a large saucepan or flameproof casserole, combine 3 packages of the peas, the white parts of the scallions (reserve the green tops), the parsley, garlic, peppercorns, chicken broth and 3 cups of water. Bring to a boil, reduce the heat to a simmer and cook uncovered over low heat for 30 minutes.
2. While the soup base is simmering, puree the remaining peas with 1/3 cup of the heavy cream. Press through a fine sieve to remove all the bits of skin.
3. Strain the soup base and discard the solids. Return the broth to the saucepan. Add the pureed peas to the broth, whisk to blend and heat through but do not boil. Season with the salt and pepper. (The can be prepared to this point up to 1 day ahead.)
4. Beat the remaining 1/2 cup heavy cream until stiff. Cut the scallion greens into thin strips.
5. Knead the flour and butter until smooth to make a beurre manie. Whisk into the soup. Cook over moderately high heat, whisking, until the soup thickens and comes just to a boil. Remove from the heat and ladle into soup bowls. Garnish each serving with a small dollop of whipped cream and a pinch of scallion strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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