This pea soup recipe is very simple and very tasty. It only has a few ingredients and is vegan unless you decide to add a splash of cream as a garnish.
Peas are sweet and tender at this time and this is a great way to enjoy them. I am using fresh peas here but this would be fine with frozen ones.
We are going to thicken this soup with potato insted of a roux. This will keep it nice and clean and gluten free. It is simple and delicious.
This is what you are going to need for this pea soup recipe:
4 small scallions – only whites and light greens chopped (save the dark for garnish)
1 medium potato – peeled and cut into eighths
6 cups water
3 cups fresh peas
Mint and scallion dark green for garnish
Cream or half and half (optional)
Place the potato and the scallion in a pot. Add the water and bring to a boil. Lower the heat and simmer for 10 to 15 minutes. Add the peas and salt and cook for about 15 more minutes until the potato is cooked through and the peas are tender.
Turn off the heat and cool down the soup a bit. Transfer it to a blender and blend until your soup is lump free. Return the cream to the pot and heat through.
Serve your soup garnished with chopped scallion greens and mint. You can also add a swirl of half and half if you would like. Enjoy with some crusty bread.
CALORIES 103.06; FAT 0.48 g (sat 0.08; Mono 0.03; poly 0.20); PROTEIN 6.24 g; FIBER 5.48 g; CARBS 19.23 g; CHOLESTEROL 0.00 mg; IRON 1.95 mg; Sodium 714.37 mg; CALCIUM 42.68 mg