Soups
Green Pea Soup
Makes about 8 cups
Green Pea Soup
Makes about 8 cups
This soup is bright, light and fresh. It is wonderful served hot or cold.
Calories 180 (43% from fat)
carb. 18g
pro. 7g
fat 9g
sat. fat 3g
chol. 10mg
sod. 660mg
calc. 75mg
fiber 4g
carb. 18g
pro. 7g
fat 9g
sat. fat 3g
chol. 10mg
sod. 660mg
calc. 75mg
fiber 4g
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 medium leek, trimmed, halved and chopped
- 1 teaspoon sea or kosher salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ⅓ cup white wine
- 3 to 4 cups vegetable stock, hot
- 2 pounds (about 5 cups) frozen peas, divided
- ⅓ cup chopped fresh parsley
- 1 cup half-and-half
- 3 tablespoons fresh lemon juice
Preparation
- Heat olive oil in a large saucepan over low heat. Add the garlic and leek and a pinch each of the salt and pepper; sauté for about 10 minutes, or until vegetables are softened and fragrant.
- Add the wine and raise the heat to medium. Reduce the wine until it is almost completely evaporated.
- Add the vegetable stock, half the peas, and the reserved salt and pepper. Bring mixture to a boil.
- Reduce heat and simmer, covered, until peas are tender, about 5 minutes.
- Add remaining peas and simmer for an additional 2 to 3 minutes.
- Stir in parsley, half-and-half and lemon juice.
- Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
- Taste and adjust seasoning accordingly.
