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  • Pea Soup Ingredients

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    Gabrielle
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    This document provides a recipe for pea soup. It lists ingredients like butter, olive oil, onion, celery, garlic, thyme, peas, water, chicken or vegetable broth, and half-and-half. The directions are to sauté the onion and celery, then add the garlic and thyme. Next, add the peas, water and broth to simmer until tender. Finally, puree the soup and stir in optional additions like half-and-half, salt and pepper.

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    Pea Soup

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    This document provides a recipe for pea soup. It lists ingredients like butter, olive oil, onion, celery, garlic, thyme, peas, water, chicken or vegetable broth, and half-and-half. The directions are to sauté the onion and celery, then add the garlic and thyme. Next, add the peas, water and broth to simmer until tender. Finally, puree the soup and stir in optional additions like half-and-half, salt and pepper.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
    7 views2 pages

    Pea Soup Ingredients

    Uploaded by

    Gabrielle
    This document provides a recipe for pea soup. It lists ingredients like butter, olive oil, onion, celery, garlic, thyme, peas, water, chicken or vegetable broth, and half-and-half. The directions are to sauté the onion and celery, then add the garlic and thyme. Next, add the peas, water and broth to simmer until tender. Finally, puree the soup and stir in optional additions like half-and-half, salt and pepper.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 2

    Pea Soup

    Ingredients

     1 tablespoon butter

     1 tablespoon extra-virgin olive oil

     1 medium onion, chopped

     1 stalk celery, chopped

     2 cloves garlic, chopped

     1 teaspoon chopped fresh thyme or parsley

     6 cups peas, fresh or frozen

     ½ cup water

     4 cups 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note)


    or vegetable broth

     1/2 cup half-and-half (optional)

     ½ teaspoon salt
     Freshly ground pepper to taste

    Directions
     Step 1

    Heat butter and oil in a Dutch oven over medium heat until the butter melts.
    Add onion and celery; cook, stirring occasionally, until softened, 4 to 6
    minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant,
    about 10 seconds.

     Step 2

    Stir in peas. Add water and broth; bring to a lively simmer over high heat.
    Reduce heat to maintain a lively simmer and cook until very tender, about 1
    minute.

     Step 3

    Puree the soup in batches in a blender until smooth. (Use caution when
    pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper

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