The cool days of fall are the perfect season to warm up with hearty pea soups. Gone are the days of that mushy green excuse of a pea soup! Today’s updated recipes are creamy, vibrant and irresistible. Different types of peas put an inventive spin on the classic split pea soup.
Pea Soup Recipes
Sugar Snap Pea Soup
Makes 6 Servings
2 pounds fresh sugar snap peas
1/4 cup minced shallots
2 tablespoons butter, divided
3/4 cup chicken broth
1 teaspoon salt
Fresh grated nutmeg
1-1/2 teaspoons lemon juice
1 teaspoon sugar (if desired)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1. Cook peas in a large pot of salted boiling water until tender, but still green, about 6 to 8 minutes. Drain and immediately dunk peas in an ice water bath to halt cooking. Drain again.
2. Meanwhile, in a small skillet over medium heat, cook shallots in 1 tablespoon melted butter until translucent, about 5 minutes. Set aside.
3. Puree half the peas in a blender or food processor until smooth. Mix in a few tablespoons of chicken broth to thin the consistency. Blend in the rest of the peas and the shallots until smooth.
4. Pour the pea mixture through a fine strainer and push through with a spatula. Discard mixture left in the strainer.
5. Pour more chicken broth into the puree to thin consistency. Add salt, nutmeg, lemon juice, and sugar if desired. Warm mixture over medium-low heat until simmering.
6. Combine cream and Parmesan in a small pot over medium heat and cook, stirring occasionally, until mixture is thick.
7. When pea soup is hot, add in the rest of the butter, stirring to melt. Ladle soup into soup bowls and top with a dollop of Parmesan cream.