Spring Pea Soup

Spring is a great time for a light flavorful soup.  One that celebrates healthy eating: this is food code for fresh vegetables.  Pea soup sounded good but I couldn’t find a recipe for a creamy pea soup, looked at a few veggie soups and combined them into this recipe.  I used frozen peas; fresh ones are hard to find and pricy. peas

Tips: You need to blend this up – blender or food processor.  You might want to put a kitchen towel over the blender in case of flying hot soup! Don’t boil it once you add the half and half; will curdle.  I used homemade chicken broth – use a good quality broth if you can’t make your own.

The flavor is not just peas; you have the other veggies and the broth not to mention the butter and half/half.  It is not too thick or too rich.  As Goldilocks said “just right.”  It is a lovely springy shade of green and would make a perfect first course for a dinner party or just for your family.  My mom loves soup for supper and she adored this one. Healthy, quick to make and packed with flavor: that’s what I want these days in a soup. On a hot day it would be lovely cold. Chill the bowls before filling and serving.

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Spring Pea Soup

Ingredients

1 medium onion

1 celery stalk

2 cups frozen peas: ½ cup peas and rest (see below)

1.5 tbsp. butter

3 cups chicken broth

1 ½ cups peas (rest of 2 cups)

½ cup half and half

1.5 tbsp. butter

4 tsp. gluten free flour blend; I used my favorite brown rice/potato starch/tapioca mix (See my pie crust recipe for the blend or use King Arthur’s blend; same thing.)

Directions

Cut the onion into small dice, same for celery.  Heat a medium saucepan: 1/5-2 qt size, add 1.5 tbsp. butter. Add onion, celery and cook 3 minutes.  Add first measure of peas.  Stir and cook 1 minute.  Add broth.  Cook 15 minutes.  Add rest of peas.  Cook 3 minutes.  Let cool slightly, puree in blender in 2 batches, keep lid on tight, can cover with kitchen towel in case of liquid escapage.  Return to sauce pan while you make the rue.

Heat second amount of butter in a small sauce pan and add flour when it is melted.  Stir and cook a minute, add ½ tsp salt and a sprinkle of white pepper.  Add the half and half, stir well until lumps are gone.  Add a ladle of soup to it and stir until fully blended.  Add back to the rest of the soup. Heat stirring constantly until hot but not bubbling.  You can thin it with more broth or water if it is too thick. Serve hot and enjoy the flavor of spring in your soup spoon.

Originally posted by me in May 2015

Green Pea Soup: Spring in a Spoonful!

Spring is a great time for a light flavorful soup.  One that celebrates healthy eating: this is food code for fresh vegetables.  Fresh pea soup sounded good but I couldn’t find a recipe for a creamy pea soup, looked at a few veggie soups and combined them into this easy recipe.  I used frozen peas; fresh ones are hard to find and pricy.

Tips: You need to blend this up – blender or food processor.  You might want to put a kitchen towel over the blender in case of flying hot soup! Don’t boil it once you add the half and half; if you do it will surely curdle.  I used homemade chicken broth – use a good quality broth if you can’t make your own.

The flavor is not just of the peas; you have the other veggies and the broth not to mention the butter and half/half.  It is not too thick or too rich.  As Goldilocks said “just right.”  It is a lovely springy shade of bright green and would make a perfect first course for a dinner party or just for your family.  My mom loves a bowl of soup for supper and she adored this one. Healthy, quick to make and packed with flavor: that’s what I want these days in a soup.  Did I mention how delicious it is?  Did now!

I didn’t take many pictures; so hard to take a shot of a hot pot of soup; steamy heat equals fuzzy pictures.  Plus I wasn’t really thinking blog post.  I was just making soup for my mom….

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Spring Pea Soup

Ingredients

1 medium onion

1 celery stalk

2 cups frozen peas: ½ cup peas and rest (see below)

1.5 tbsp. butter

3 cups chicken broth

1 ½ cups peas (rest of 2 cups)

½ cup half and half

1.5 tbsp. butter

4 tsp. gluten free flour blend; I used my favorite brown rice/potato starch/tapioca mix (See my pie crust recipe for the blend or use King Arthur’s blend; same thing.)

Directions

Cut the onion into small dice, same for celery.  Heat a medium saucepan: 1/5-2 qt size, add 1.5 tbsp. butter. Add onion, celery and cook 3 minutes.  Add first measure of peas.  Stir and cook 1 minute.  Add broth.  Cook 15 minutes.  Add rest of peas.  Cook 3 minutes.  Let cool slightly, puree in blender in 2 batches, keep lid on tight, can cover with kitchen towel in case of liquid escapage.  Return to sauce pan while you make the rue.

Heat second amount of butter in a small sauce pan and add flour when it is melted.  Stir and cook a minute, add ½ tsp salt and a sprinkle of white pepper.  Add the half and half, stir well until lumps are gone.  Add a ladle of soup to it and stir until fully blended.  Add back to the rest of the soup. Heat stirring constantly until hot but not bubbling. Do NOT boil! You can thin it with more broth or water if it is too thick. Serve hot and enjoy the flavor of spring in your soup spoon.

Green Summer Soup – Kermit Would Approve!

I have been enjoying a cook book called “Feel Good Food” by Giada de Laurentiis of Food Network fame.  This soup recipe just jumped out at me; my fridge or garden contained all the veggies in it, it sounded interesting and so I had to try it.   Here is a picture I took of a bowl of it.  Doesn’t do it justice at all; it is brighter in color and lighter on the palate.  Refreshing when cold too!Image

My mom loves soup so I took her some and it disappeared rapidly.  Simple to make, healthy, tasty and my mom liked it! Home run.

I used loose leaf garden lettuce in my version.  Great way to use up an excess of garden lettuce before it can bolt!  The original uses a head of Bibb lettuce.  I wouldn’t suggest iceberg or romaine but any soft lettuce should work.  I skipped the topping of fennel fronds she suggests; up to you on that issue.  An alternative topping might be a few sprigs of finely chopped garden lettuce.  And if you are a vegetarian I am sure you can easily substitute veggie broth for the chicken broth. It is tasty both warm and cold which I like.   Image

A note on shallots.  They are excellent in many recipes; more subtle than onions so I suggest you try it with shallots if at all possible. I get them fairly cheap at Valley Farm Markets in Bethlehem. I am positive Wegmans carries them too.  Image

Green Pea, Fennel and Lettuce Soup

 

3 tbsp butter

1 medium fennel bulb chopped; about 2 cups

2 large shallots

1 medium head Bibb or Boston Lettuce, chopped (about 4 cups)

1 ten ounce bag petite peas, frozen (I weighted that out from a pound bag of peas)

1 ½ cup chicken broth

¾ tsp. fennel seeds

½ tsp kosher salt

½ tsp. fresh ground black pepper

Melt butter in a big heavy bottomed sauce pan.  Add fennel and shallots.  Cover and cook, stirring occasionally until they soften 6-7 minutes.  Add he lettuce and stir until wilted; 1-2 minutes. Mix in broth, peas and a cup of water, bring to point of boiling, lower heat, cover and simmer for 6 minutes.  Let cool partially.  Image

Puree in blender in 3 batches adding ¼ tsp fennel seeds to each batch.  Place in bowl and return all soup to sauce pan, add salt and pepper, reheat and serve warm but not hot.  Might need to thin with water.  Also yummy chilled.

This is naturally gluten free and will keep in your fridge for a few days, if it lasts that long.  I call it “green soup” for short and it is nourishing and tasty for lunch on a hot summer day.  This recipe is a keeper for me and I hope the same is true for you.