Recipe: Delicious Summer Pea Soup

Summer Pea Soup. This summer pea soup is an Evie inspiration, a re-creation of soup she often finds in restaurants throughout France during her summer trips. There are two versions of Dutch pea soup. The winter variety is thick, hearty and usually served as a one-pot meal.

Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy A healthy summer soup - based on an Italian classic and packed with greens, it's a good source of fibre. Do ahead: Split pea soup keeps fantastically in the fridge or freezer but, just to warn you, it looks crazy thick once it has chilled. Pea soup is my favorite winter, and occasionally summer soup. You can have Summer Pea Soup using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Summer Pea Soup

1. Prepare 3 tbsp of shallot.
2. You need 1 1/2 tbsp of unsalted butter.
3. You need 2 cup of low sodium chicken broth or vegetable broth (for vegetarian option).
4. You need 2 of mint about 6 inches in total steam length.
5. You need 1 lb of of frozen petite green peas.
6. You need 1/4 can of heavy cream.

Puree half the soup at a time, and then return to pot. In summer, a light pea soup feels totally right - the watercress in this recipe adds a mustardy bite. Heat a large saucepan and pour in a little olive oil. Throw in the chopped onion and celery.

Summer Pea Soup instructions

1. In a medium saucepan (1 1/2 to 3 quart) melt the butter on medium heat. Add shallots and cook until softened but not browned, a couple minutes.
2. Add the broth and mint sprigs to the shallots, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. return to a boil, reduce heat and simmer until the peas are just tender, 3 to 5 minutes..
3. discard the mint and puree the soup in a blender until completely smooth. blend in the cream. taste and correct seasoning. Served garnished with creme . Good Luck and Bom Apetie.

Pea soup or split pea soup is soup made typically from dried peas, such as the split pea. It is, with variations, a part of the cuisine of many cultures. It is most often greyish-green or yellow in color depending on the regional variety of peas used; all are cultivars of Pisum sativum. Typically a soup of garden peas in a light stock, sometimes with cream and often with mint. When peas are tender, use an immersion blender to puree completely (or let cool slightly, and puree in batches using a food processor or blender).

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