Creamy Pea Soup
By America's Test KitchenPublished on November 7, 2011
Time
40 minutes
Yield
Serves 8
Ingredients
2 tablespoons unsalted butter 1 medium onion, chopped fineSalt 2 tablespoons all-purpose flour 4 cups low-sodium chicken broth 1 ½ pounds frozen peas, thawed½ cup half-and-half Pepper 1 tablespoon minced fresh mint
Instructions
- Melt butter in Dutch oven over medium heat. When foaming subsides, cook onion and 1/2 teaspoon salt until softened, about 5 minutes. Stir in flour and cook 1 minute. Slowly whisk in broth, bring to simmer, and cook until slightly thickened, about 5 minutes. Add peas and simmer until tender, 7 to 10 minutes. Puree soup in two batches in blender (or food processor) until smooth.
- Return pureed soup to pot with half-and-half and warm over medium heat until just simmering. Season with salt and pepper. Ladle into individual bowls and garnish with mint. Serve.
- Make Ahead: The soup can be made through step 1 and refrigerated for up to 3 days. When ready to serve, add half-and-half and proceed with step 2 as directed.
Time
40 minutesYield
Serves 8Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped fine
Salt
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 ½ pounds frozen peas, thawed
½ cup half-and-half
Pepper
1 tablespoon minced fresh mint
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped fine
Salt
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 ½ pounds frozen peas, thawed
½ cup half-and-half
Pepper
1 tablespoon minced fresh mint
Ingredients
2 tablespoons unsalted butter
1 medium onion, chopped fine
Salt
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 ½ pounds frozen peas, thawed
½ cup half-and-half
Pepper
1 tablespoon minced fresh mint
Why This Recipe Works
Creamy pea soup is a great addition to an Easter menu. And since our recipe can be made up to three days in advance, the cook can enjoy the holiday instead of spending all day in the kitchen. Slowly whisking the chicken stock into the flour and onion mixture avoided floury lumps, and the mint garnish (which can be replaced with tarragon), gave our Creamy Pea Soup a fresh finish.
Instructions
- Melt butter in Dutch oven over medium heat. When foaming subsides, cook onion and 1/2 teaspoon salt until softened, about 5 minutes. Stir in flour and cook 1 minute. Slowly whisk in broth, bring to simmer, and cook until slightly thickened, about 5 minutes. Add peas and simmer until tender, 7 to 10 minutes. Puree soup in two batches in blender (or food processor) until smooth.
- Return pureed soup to pot with half-and-half and warm over medium heat until just simmering. Season with salt and pepper. Ladle into individual bowls and garnish with mint. Serve.
- Make Ahead: The soup can be made through step 1 and refrigerated for up to 3 days. When ready to serve, add half-and-half and proceed with step 2 as directed.
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