cream of pea soup
At our house we all love soup especially on cold days. This made me try to come up with as many different soups as I possibly can. The base for most of my cream soups is the same, then I add almost any vegetable. I always make a large batch that would be enough for 2 - 3 days, so keep that in mind when you make it if you don't want too much. My absolute favorite soup of all is this cream of pea soup, I hope you like it.
prep time
5 Min
cook time
30 Min
method
Stove Top
yield
8 - 10
Ingredients
- 1/4 cup olive oil, extra virgin
- 1/3 cup flour
- 4 cups chicken broth
- or 4 cups water + bouillon cubes
- 3 cups milk
- 1 pound peas, frozen
- - salt and pepper
How To Make cream of pea soup
-
Step 1In a large enough pot, over medium heat add the olive oil and the flour and stir for about 3 minutes. -
Step 2Gradually add the chicken broth (or water if using bouillon) while stirring so as not to have lumps. Add the milk and peas and bring to boil. Lower the heat, partially cover and let it simmer for 30 minutes or until the peas are cooked and tender.
-
Step 3Beat it up with an immersion blender until very smooth. Adjust taste to your liking with salt and pepper. Serve with heavy cream.
-
Step 4In step 2 when it is time to add the peas you can add almost any vegetable instead. Here are some of what I tried: asparagus, broccoli, cabbage (thinly shredded), carrots, cauliflower, celery, leeks, mixed vegetables, potatoes, red lentils, tomato (juice or sauce), V8, zucchini.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Tag:
#Quick & Easy
Tag:
#Healthy
Keyword:
#Cream
Keyword:
#filling
Keyword:
#PEA
Ingredient:
Vegetable
Culture:
Mediterranean
Method:
Stove Top
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