This simple pea soup makes an elegant dish for springtime. It’s flavorful, creamy, and will become one of your favorite recipes for pea soup!
Raise your hand if you’ve got a bag of frozen peas in your freezer and you have no idea what to do with it! I’ve got good news for you. Take that bag of frozen peas and turn it into pea soup! If you didn’t know what to make for dinner, now you do! It’s the perfect last minute meal idea since it comes together fairly quickly, and easily.
When most people hear “pea soup” they think of the soup that’s made using dried split peas. And split pea soup is one of my favorite soups! But then it occurred to me that I could make an entirely different soup, using fresh or frozen peas.
Here’s Why You Should Make Pea Soup From Frozen Peas
- It’s really easy to make. You saute your ingredients, add in your frozen peas, and puree the soup. Add in your cream, and you’re done!
- You probably always have a bag of frozen peas at home. If you’re anything like me, you will always have at least one bag of frozen peas in your freezer. And sometimes, you just run out of ideas with what to do with them. Two words: PEA SOUP
- It makes for a healthy dinner for the entire family to enjoy. I’m pretty sure it’s the bright green color that gets my kids on board to try this soup. But it’s the flavors that make them stay. Onions, garlic, chicken (or vegetable) broth, and dill all add delicious flavors that go really well together.
I love serving this pea soup with homemade croutons that are made with three simple ingredients:
- 1-2 day old bread
- Olive oil
- Salt
If you want to skip the croutons, you can grab your favorite crunchy toast instead! You’ll absolutely love this fresh pea soup made from frozen peas!
What do I need to make this comfort soup?
Chicken or vegetable broth supports your bones and always makes a perfect soup base.
Green peas are rich in coumestrol, which helps to protect against stomach cancer.
Potatoes are filled with fiber, which keeps cholesterol and blood sugar levels in check.
Onion is filled with antioxidants, protecting against cancer and filling you with vitamin C.
Garlic helps to lower high blood pressure and strengthens the immune system.
Dill can help manage diabetes and is filled with flavonoids, which lower the risk of stroke.
Along with those ingredients, you will need ghee or butter, salt, pepper, and heavy cream.
For the croutons, all you will need is olive oil, bread, and salt.
Steps
Melt 1 tbsp ghee in a pot over medium heat. Add minced onion and saute for 2 min.
Add garlic, saute for 30 sec.
Add chicken broth and potatoes, simmer for 15 min, or until potatoes are cooked.
Meanwhile, prepare croutons. Preheat the oven to 375°F. Cut the bread into 1/3 inch chunks. Spread out on a baking sheet, drizzle with olive oil and some salt. Toss to coat the bread cubes evenly. Bake for 15-20 min.
Make charred peas for topping. Place a cast-iron skillet over medium-high heat. Melt 1/2 tsp ghee, add 4 tbsp peas and let it cook for 2-3 minutes stirring occasionally. Add salt and pepper to taste.
When the potatoes are soft add green peas, salt, and pepper. Cook for 5 more minutes.
Use an immersion blender or stand blender to puree the soup until smooth.
Add heavy cream and stir. Taste and add more salt and pepper if needed.
Serve with charred peas, dill, and croutons.
Ingredients
- 4 cups chicken broth or vegetable broth
- 14 oz green peas, fresh or frozen, 2.5 cups
- 3 medium potatoes, peeled and cubed (10oz)
- ½ yellow onion, minced
- 2 cloves garlic, minced
- ½ Tbsp ghee or butter
- ½ tsp ghee or butter
- 1 tsp salt
- ⅓ tsp black pepper
- ⅓ cup heavy cream
- 1 Tbsp dill, chopped for serving
- 1 Tbsp olive oil
- 6 oz white bread, ideally a day or two old
- salt, to taste
Instructions
Add garlic, saute for 30 sec.
Add chicken broth and potatoes, simmer for 15 min, or until potatoes are cooked.
Meanwhile, prepare croutons. Preheat the oven to 375°F. Cut the bread into 1/3 inch chunks. Spread out on a baking sheet, drizzle with olive oil and some salt. Toss to coat the bread cubes evenly. Bake for 15-20 min.
Make charred peas for topping. Place a cast-iron skillet over medium-high heat. Melt 1/2 tsp ghee, add 4 tbsp peas and let it cook for 2-3 minutes stirring occasionally. Add salt and pepper to taste.
When the potatoes are soft add green peas, salt, and pepper. Cook for 5 more minutes.
Use an immersion blender or stand blender to puree the soup until smooth.
Add heavy cream and stir. Taste and add more salt and pepper if needed.
Serve with charred peas, dill, and croutons.
Equipment Used
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