Recipe for Cream of Green Pea Soup | Almanac.com

Cream of Green Pea Soup

Photo Credit
Becky Luigart-Stayner
Makes 4 to 5 servings.
The Old Farmer's Almanac EATS

Cream of Green Pea Soup

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Our Cream of Green Pea Soup has only seven ingredients. The soup’s pretty spring color is perfect for the season! Make with fresh or frozen peas. Enjoy on its own or as a starter for a special spring meal!

3 tablespoons unsalted butter
1 medium sweet onion, finely chopped
5 cups chicken stock
4 cups frozen green peas
1 medium baking potato, peeled and diced
1⁄2 teaspoon salt, plus more to taste
1⁄4 cup heavy or whipping cream
Optional: Freshly ground black pepper, to taste
Optional: Finely grated Parmesan cheese, for garnish

In a large pot over medium heat, melt the butter. Add the onion and cook, partially covered, for 10 minutes, or until the onion is soft. Add the chicken stock, peas, potato, and salt. Bring to a boil.

Reduce the heat, cover, and simmer for 7 to 8 minutes, or until the peas are soft. Remove from the heat.

Process the mixture in batches: Using a slotted spoon, transfer some of the peas to a blender. (The blender should be no more than one-third full.) Add enough of the liquid to cover. Process until smooth, then transfer to a large bowl. Repeat for the remaining mixture. Save a few peas for garnish. (You’ll have more broth than you need, which is fine: Just leave it in the pot.)

Return the pea mixture to the pot, add the heavy cream, and stir. Gently reheat the soup. Taste and add pepper and more salt, if desired. Serve hot, passing the cheese and peas at the table.