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Spring Pea Soup

Budget.Gourmet's picture
Ingredients
  Frozen baby peas 20 Ounce, thawed (Two 10 Ounce Each Boxes)
  Onions 2 Medium, peeled, quartered
  Jarred minced garlic 2 Teaspoon
  Low sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Milk 1 Cup (16 tbs)
  Freshly ground black pepper To Taste
  Pumpernickel croutons 5 (For Garnish)
  Salt To Taste
Directions

1. In a medium saucepan over medium-high heat, combine peas, onions, garlic, and broth. Bring to boiling, reduce heat to medium-low, and simmer until onions are tender, about 15 minutes.
2. Pour a third of the soup into a blender container, cover, and puree. Strain through a fine mesh sieve into a clean saucepan. Repeat twice with remaining soup.
3. Stir in milk and reheat soup over medium heat. Season with salt and pepper. To serve, ladle soup into serving bowls and garnish with croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Spring, Everyday
Ingredient: 
Pea
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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