Do you like peas? If not you should! They are low in calories and in protein, vitamins with a good source of omega 3 and 6 fatty acids. I like to eat peas as part of my salad and often make pea soup. Enjoy a hearty bowl of pea soup and recharge yourself this weekend! It can be served hot or cold. You can make it with frozen or fresh peas and serve with fresh mint and pea tendrils.
Life’s Delicious, so Taste it!
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- 6 cups peas, fresh or frozen
- 1/2 cup water
- 4 cups reduced-sodium chicken broth, vegetable broth
- 1/2 cup half-and-half (optional)
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.