Putzel Kitchen

Pea Soup

Pea Soup

Last summer I enjoyed this perfect pea soup at a friend’s Tuscan Villa. It can be served as a first course, but you will definitely ask for seconds…after you lick the bowl!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

Yield: 10 servings
  • 1/2 onion, chopped
  • 1 - 2 quarts vegetable stock
  • 4.5 - 5 cups fresh or frozen peas
  • sea salt & freshly ground black pepper to taste
  • handful fresh mint
  • olive oil
  • homemade croutons for garnish
  • minced chives for garnish
  • 2 - 3 tablespoons butter

Instructions

Step 1

Melt butter in 4 quart stock pot over low-med heat.

Step 2

Sweat onions in butter until translucent (about 5 minutes or so). Stir frequently to avoid burning.

Step 3

Add stock filling 2/3 of pot.

Step 4

Add peas and bring to a boil. Cook about 5 minutes (more if using fresh peas).

Step 5

Turn off heat. Once cooled, puree soup with immersion blender or in Vitamix until smooth.

Step 6

Drop mint in boiling water for a minute to blanch, then shock in ice water. Drain and dry mint.

Step 7

Blend mint in food processor and gradually add just enough olive oil to combine both ingredients. Be careful not to add too much oil. 

Step 8

Ladle soup into bowl and garnish with mint oil, chives and croutons.

Notes

Short Cut: Make ahead of time and store in the refrigerator for up to 5 days.

Think Out of the Ice Box: Try using a little pesto instead of mint oil.


Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from British Chef Nicky J.

Last summer I enjoyed this perfect pea soup at a friend’s Tuscan Villa.  It can be served as a first course, but you will definitely ask for seconds…after you lick the bowl!

Pea Soup

Last summer I enjoyed this perfect pea soup at a friend’s Tuscan Villa. It can be served as a first course, but you will definitely ask for seconds…after you lick the bowl!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

Yield: 10 servings
  • 1/2 onion, chopped
  • 1 - 2 quarts vegetable stock
  • 4.5 - 5 cups fresh or frozen peas
  • sea salt & freshly ground black pepper to taste
  • handful fresh mint
  • olive oil
  • homemade croutons for garnish
  • minced chives for garnish
  • 2 - 3 tablespoons butter

Instructions

Step 1

Melt butter in 4 quart stock pot over low-med heat.

Step 2

Sweat onions in butter until translucent (about 5 minutes or so). Stir frequently to avoid burning.

Step 3

Add stock filling 2/3 of pot.

Step 4

Add peas and bring to a boil. Cook about 5 minutes (more if using fresh peas).

Step 5

Turn off heat. Once cooled, puree soup with immersion blender or in Vitamix until smooth.

Step 6

Drop mint in boiling water for a minute to blanch, then shock in ice water. Drain and dry mint.

Step 7

Blend mint in food processor and gradually add just enough olive oil to combine both ingredients. Be careful not to add too much oil. 

Step 8

Ladle soup into bowl and garnish with mint oil, chives and croutons.

Notes

Short Cut: Make ahead of time and store in the refrigerator for up to 5 days.

Think Out of the Ice Box: Try using a little pesto instead of mint oil.


Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Adapted from British Chef Nicky J.

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