Pea Soup

When Nate and I are on extreme opposite schedules, I will try to stay up and eat dinner with him.  But sometimes no matter how hard I try, I can’t keep my eyes open.   So when this happens I leave a dish prepared for him to just pop in the microwave to reheat.  Also, I always cook recipes with leftovers in mind.  I’d rather him eat leftovers for lunch the next day than stop by a McDonalds on his way to the restaurant.  For these reasons, every recipe I try or come up with must reheat well.  
I threw this soup together one night a couple years ago.  It has simple ingredients, but you can dress it up as much or little as you like.  This soup is perfect to throw together for a week night dinner or a weekend dinner party.  And for those of you that eat with your eyes, the green color of this soup is stunning!  

1 tablespoon olive oil
1 sweet onion, chopped
1 clove garlic, minced
2/3 cup white wine (plus 1 glass for you 🙂 )
4 cups chicken stock
2 16oz bags of frozen peas
handful of cilantro, roughly chopped
1/2 cup heavy cream
Toppings: chives, cheese, sour cream, croutons, bacon, tomatoes, etc.

In 1 tablspoon of olive oil on medium-high heat, brown the chopped onions and season with salt and pepper.  When the onions begin to turn brown on the edges, add the minced garlic and cook for an additional 2 minutes.

Turn the heat down to medium and pour in the white wine, stir, and let simmer for a minute or so.  

Add the chicken stock and the frozen bags of peas.  Add a pinch of salt and pepper. Stir to combine and bring back to a boil.  Let boil for 7 minutes or until the peas are nice and tender.

Then either transfer the soup into a blender in batches and blend to your preferred consistency and return it to the pot, OR use a stick blender and blend the soup in the pot.

Let the soup simmer for 1-2 more minutes.  Reduce the heat to low.  Add the chopped herbs and stir in the heavy cream.  Taste and adjust seasoning if necessary.

Serve with your favorite toppings cheddar cheese, parmesan cheese, sour cream, croutons, chives, tomatoes, bacon, etc.

Other Variations
-Instead of using heavy cream, use mascarpone cheese.
-If you would like a thicker soup, use 3 cups of chicken stock
-For a vegetarian version, use vegetable stock
-Instead of cilantro try basil or mint (I’ve tried both and both are delicious!  I usually buy which ever herb looks the best or is on sale that day)
-If there are some good looking fresh peas at the store or farmers market, then by all means, go fresh!

Published by KMo679

I like orange.

16 thoughts on “Pea Soup

  1. Wow… your pea soup is so much classier than mine! Sounds good!Thanks for visiting me at A Season for All Things. I'm your newest follower and am salivating at all the great recipes! ~ Ellen


  2. I am obsessed with making soups right now (must be the weather), and this one is next on the list–it sounds delicious! I am following here and on facebook…I'm looking forward to getting more great recipes!


  3. Yum. I've never had pea soup until my husband took me to this place in central california called Anderson's Pea soup. Now I love it. I'll have to give this recipe to my husband so he can make it for me.


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