Creme Pea Soup Francaise

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Servings: 8 Difficulty: Intermediate
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A velvety, vibrant green soup with a rich, creamy texture and subtle savory depth.
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This classic French-inspired pea soup is the epitome of comfort food. It transforms simple frozen peas into a luxurious, velvety puree enriched with heavy cream and egg yolks. The addition of rice provides a natural thickening agent, ensuring a silky mouthfeel without the need for flour. Beef stock adds a savory backbone that balances the natural sweetness of the peas, while a touch of sugar brightens the flavor profile. Perfect for a light lunch or as an elegant starter to a dinner party, this soup is surprisingly easy to make. It’s a wonderful way to enjoy the fresh taste of spring peas year-round, offering a warm, soothing bowl of goodness that feels both sophisticated and homely.

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Creme Pea Soup Francaise

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 477.0

Description

This classic French-inspired pea soup is the epitome of comfort food. It transforms simple frozen peas into a luxurious, velvety puree enriched with heavy cream and egg yolks. The addition of rice provides a natural thickening agent, ensuring a silky mouthfeel without the need for flour. Beef stock adds a savory backbone that balances the natural sweetness of the peas, while a touch of sugar brightens the flavor profile. Perfect for a light lunch or as an elegant starter to a dinner party, this soup is surprisingly easy to make. It&# 226;€™s a wonderful way to enjoy the fresh taste of spring peas year-round, offering a warm, soothing bowl of goodness that feels both sophisticated and homely.

Ingredients

Directions

  1. In a medium saucepan, combine the frozen peas, rice, and 1 cup of beef bouillon.
  2. Cover the pan, bring to a boil, then reduce heat and simmer for 6 to 8 minutes, lifting the lid 3 to 4 times to help retain the green color.
  3. Drain the peas and rice, reserving the cooking broth.
  4. Working in batches of 1/2 cup, puree the peas and rice in a blender, adding 1 tablespoon of the reserved broth with each batch to achieve a smooth consistency.
  5. Return the pureed mixture to the saucepan and add the milk and 4 cups of beef stock.
  6. Heat the soup over medium heat, stirring occasionally, until it reaches a gentle boil.
  7. Stir in the sugar and simmer for 10 minutes, or until the soup has thickened slightly.
  8. In a small bowl, whisk together the egg yolks and heavy cream until smooth.
  9. Slowly stir the egg yolk mixture into the hot soup to temper the eggs, ensuring they do not curdle.
  10. Season with salt and pepper to taste.
  11. Garnish with shredded lettuce that has been briefly blanched in the remaining 1/4 cup of bouillon for 1 minute.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 477.0kcal
% Daily Value *
Total Fat 28.0g44%
Saturated Fat 12.1g61%
Cholesterol 135.2mg46%
Sodium 142.4mg6%
Total Carbohydrate 7.4g3%
Dietary Fiber 1.2g5%
Sugars 5.1g
Protein 44.7g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creme, pea, soup, francaise, creamy, vegetable, comfort food, spring, puree, beef stock, green, blender, starter, lunch, easy, smooth, rich, egg yolk, heavy cream, rice
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