Every once in a while I make a recipe that is so simple that I wonder how it can be so good. Sweet Pea Soup is just that – refreshingly easy to make and bright in color as well as flavor.
If you need a taste of spring in the midst of winter… this is it.
Sweet Pea Soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Ingredients
- Good olive oil
- 1/2 cup chopped shallots 2 large shallots
- 1 tablespoon minced garlic 3 cloves
- 2 leeks chopped
- 4 cups chicken stock preferably homemade
- 2 pounds frozen peas
- Kosher salt and freshly ground black pepper
- Fresh chives for garnish - optional
Instructions
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In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and sauté for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and leeks, and cook for 1 minute.
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Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes.
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Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time.
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Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.
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Reheat the soup and serve. Drizzle with a little olive oil, garnish with chives and serve hot.
Quote of the Day
” Keep it simple but not too simple“- Albert Einstein
This soup is simple enough to make me happy, and not too simple to keep me from making it again.
…and then, she paused for thought.
Hi Cathy,
Did you know that our Grandma Clark used to make a soup very similar to this? She used the blender to puree it — it was her “quick and easy” lunch she used to say. So – the apple doesn’t fall far from the tree! Love, Cousin Julie
Hi Julie, I did not know that. This is as close as I get to Irish cooking… its at least green. 🙂
I’m not a fan of peas but this photo is so beautiful it has convinced me to try the soup!
🙂
Thanks Nan. My husband doesn’t like peas either and loves this soup. Please give it a try and let me know what you think.
I also hate peas, but I LOVE this soup!
LOL Christina! Who knew?
what a paradigm shift, I always associated pea soup with dry peas, what a great idea to make them with frozen peas!!! I love it!!! thank you!
Alice, I think you will really like the frozen pea version. Please let me know.
Cathy — this is absolutely beautiful and I bet it’s as delicious as it is pretty! I love that bowl, too!
Thanks Valentina! I picked up those bowl when I was in France. They are my favorite.
Yum! It looks so inviting that I’m so going to add it to the St Paddy’s feast! Thank you!
Thanks Leslie, it is always nice to have something easy to make in the middle of a big feast.
CATH… I remember a soup that you made for me long ago… it was asparagus with an asian flair. It was to die for. This one looks every bit as good. Haven’t been cooking since my twins left for college (taking a little break and that’s been 2 years ago!)… but just might have to pull a couple of pots out of the cabinet!
Cheri I will have to dig that recipe up. Thanks for the reminder.
Like I said almost hundred times that I’m obsessed with your food photography 🙂
That soup of yours is to die for. I’d add couple of sauteed red, hot shrimps on top for a little crunch and color. ( Shrimp-obsessed me can’t think of anything without shrimps) 🙂
I love the idea of adding shrimp. I could eat it on anything as well. Ok, almost anything. 🙂
Just made pea soup tonight and linked to your recipe here, but there’ something wrong and it won’t let me edit. I’ll be BACK! Love your photos!