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Green Pea Soup

  • 15m Prep Time
  • 35m Cook Time
  • 50m Ready In

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  • Cuisine : World
  • Course : Soup

About 5 cups; 3 servings If using fresh green peas, they may need a longer simmering time to soften.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound frozen petite peas or shelled fresh green peas
  • 2 tablespoons butter
  • 1 head butter lettuce, shredded
  • 1 onion, diced
  • 1 small celery rib, including leaves, diced
  • 4 cups chicken or vegetable stock or broth
  • 8 ounces potatoes (2 small gold or 1 small russet), peeled and diced
  • (1 tablespoon minced tarragon or mint)
  • Salt and black pepper
  • 1
    • 2 tablespoons butter, softened
    • 2 large eggs, lightly beaten, at room temperature
    • ½ cup all-purpose flour
    • ¼ teaspoon salt
    Sub-recipe steps
    1. Beat with a handheld electric mixer in a medium bowl until smooth: 2 tablespoons butter, softened
    2. Beat in: 2 large eggs, lightly beaten, at room temperature
    3. Stir in: ½ cup all-purpose flour; ¼ teaspoon salt
    4. Drop the batter from a teaspoon into a simmering stock, broth, or stew. Cover and simmer about 5 minutes. Depending on the size of your pot, you may need to cook them in batches. Serve at once.
  • Sour cream or crème fraîche
  • Chopped mint or tarragon

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 pound frozen petite peas or shelled fresh green peas
  • 2 tablespoons butter
  • 1 head butter lettuce, shredded
  • 1 onion, diced
  • 1 small celery rib, including leaves, diced
  • 4 cups chicken or vegetable stock or broth
  • 8 ounces potatoes (2 small gold or 1 small russet), peeled and diced
  • (1 tablespoon minced tarragon or mint)
  • Salt and black pepper
  • 1 Butter Dumplings or Croutons
  • Sour cream or crème fraîche
  • Chopped mint or tarragon

Let's Cook

  1. Step 1.

    Have ready: 1 pound frozen petite peas or shelled fresh green peas

  2. Step 2.

    Melt in a soup pot over medium-low heat: 2 tablespoons butter

  3. Step 3.

    Add: 1 head butter lettuce, shredded; 1 onion, diced; 1 small celery rib, including leaves, diced

  4. Step 4.

    Cook, stirring, until the onion is tender, about 7 minutes. Add 2 cups of the peas along with: 4 cups chicken or vegetable stock or broth; 8 ounces potatoes (2 small gold or 1 small russet), peeled and diced; (1 tablespoon minced tarragon or mint)

  5. Step 5.

    Simmer, covered, until the potatoes and peas are very soft, 25 to 30 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until very smooth. Add the remaining peas to the soup and heat through. Season to taste with: Salt and black pepper

  6. Step 6.

    Serve with: Butter Dumplings or Croutons

  7. Step 7.

    Or top with: Sour cream or crème fraîche; Chopped mint or tarragon

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