Green Pea Soup
15m prep 35m cook 50m ready
About 5 cups; 3 servings If using fresh green peas, they may need a longer simmering time to soften.
Ingredients
- 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 (opens in new tab)
- Sour cream or crème fraîche
- Chopped mint or tarragon
Let's Cook
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Step 1.
Have ready: 1 pound frozen petite peas or shelled fresh green peas
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Step 2.
Melt in a soup pot over medium-low heat: 2 tablespoons butter
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Step 3.
Add: 1 head butter lettuce, shredded; 1 onion, diced; 1 small celery rib, including leaves, diced
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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)
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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
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Step 6.
Serve with: Butter Dumplings or Croutons
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Step 7.
Or top with: Sour cream or crème fraîche; Chopped mint or tarragon
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