Pea Soup

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Servings: 4 Difficulty: Advanced
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A classic creamy pea soup with a velvety texture and sweet, savory depth.
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This classic pea soup is a comforting bowl of green goodness, perfect for chilly evenings. The recipe combines sweet peas with a rich, creamy milk base thickened by a simple flour and butter roux. An onion infuses the milk with gentle aromatic sweetness before being removed, ensuring a smooth texture. The result is a tender, velvety soup that balances the natural sweetness of the peas with savory undertones. It’s a nostalgic, home-style dish that comes together quickly, making it an ideal weeknight meal or a hearty side for picnics and potlucks. Serve with crusty bread for a satisfying, wholesome experience.

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Pea Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 262.2

Description

This classic pea soup is a comforting bowl of green goodness, perfect for chilly evenings. The recipe combines sweet peas with a rich, creamy milk base thickened by a simple flour and butter roux. An onion infuses the milk with gentle aromatic sweetness before being removed, ensuring a smooth texture. The result is a tender, velvety soup that balances the natural sweetness of the peas with savory undertones. It&# 226;ÂÂs a nostalgic, home-style dish that comes together quickly, making it an ideal weeknight meal or a hearty side for picnics and potlucks. Serve with crusty bread for a satisfying, wholesome experience.

Ingredients

Directions

  1. Combine the peas and cold water in a medium saucepan.
  2. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the peas are tender.
  3. Press the pea mixture through a sieve or food mill to create a smooth puree, discarding any large skins if desired.
  4. Return the pea puree to the saucepan and keep warm over low heat.
  5. In a small separate pan, melt the butter over medium heat.
  6. Whisk in the flour and sugar, cooking for 1-2 minutes to form a light roux.
  7. In another saucepan, heat the milk with the onion slice until it is hot but not boiling (scalding).
  8. Remove and discard the onion slice from the hot milk.
  9. Slowly pour the hot milk into the roux while whisking constantly to prevent lumps.
  10. Pour the milk and roux mixture into the pea puree, stirring well to combine.
  11. Simmer gently for 5 minutes until the soup is thickened and heated through.
  12. Season with salt and pepper to taste.
  13. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 262.2kcal
% Daily Value *
Total Fat 8.4g13%
Saturated Fat 5.1g26%
Cholesterol 19.7mg7%
Sodium 126.4mg6%
Total Carbohydrate 34.8g12%
Dietary Fiber 6.3g26%
Sugars 19.5g
Protein 12.6g26%

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

Note

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if it has thickened too much.

Variation: For a richer flavor, substitute some of the water with vegetable broth. You can also add diced ham or bacon for a non-vegetarian version.

Tip: If you prefer a smoother texture, blend the soup with an immersion blender after combining all ingredients.

Keywords: pea soup, creamy soup, vegetarian, comfort food, green peas, onion soup, easy dinner, quick recipe, spring soup, classic recipe, homemade, simmered
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