Green Pea Soup
User Reviews
4.7
Green Pea Soup
Description
This Green Pea Soup features aromatic shallots and garlic sautéed in olive oil alongside pistachios to add subtle crunch and nuttiness. Chopped parsley and a large quantity of frozen peas provide the green freshness and body. The mixture is simmered briefly in vegetable broth and water, preserving the peas’ natural sweetness and bright color without overcooking. After cooking, blending with a hand mixer or processor produces a smooth, creamy soup that remains light due to lack of heavy cream or other thickeners. Adding seasoning such as salt, pepper, and optional vegetable broth powder enhances the depth without overwhelming the delicate pea flavor.
The final texture is velvety yet still fresh tasting, with the pistachios lending a mild nutty undertone. This soup is ideal as a starter or light meal during warmer months or when a refreshing green soup is desired. Garnishing with sour cream is optional to add richness and a cool contrast but is not necessary to enjoy the natural flavors.
A practical substitution tip allows replacing the vegetable broth and water with water and bouillon cubes to maintain flavor. Pureeing can be done safely in batches using an appropriate blender for warm liquids. The soup reheats well and can be served immediately after warming if made ahead.
Ingredients
- 2 tablespoons olive oil
- 2-3 garlic chopped, large cloves
- 2-3 shallot chopped (about 5.5 ounces or 155 grams, large
- ½ cup pistachio
- salt
- black pepper
- ½ bushel parsley about 1 to 1 ½ cups chopped (alternative: cilantro, fresh
- 1 bag peas 16 ounce/ 454 grams, frozen, about 3 ½ cups
- 32 oz vegetable broth 946 ml, lightly-flavored, about 4 cups
- 1 cup water
- 1 teaspoon vegetable broth optional
- 1 teaspoon SEASONING optional
- sour cream optional and omit if you want to keep it dairy-free and vegan-friendly, to garnish
Instructions
- In a stockpot (minimum 5 QT), heat the oil over medium heat. Add in garlic, shallots, and nuts—season with a few pinches of salt.
- Cook and stir for about 2 minutes; do not allow to brown.
- Stir in the parsley and the peas.
- Immediately add the vegetable broth and water (see note).
- Season to taste with salt, pepper, and vegetable seasoning (optional).
- Let come to a gentle simmer and cook for 8 to 10 minutes or until the peas are ready. Stir occasionally.
- Turn the stove off and let the soup cool a little.
- With a hand mixer, blend the ingredients until you have pureed all the ingredients. Reheat, if necessary, before serving. You can also use a blender or food processor that can handle warm liquids, to puree the soup in batches.
Notes
- You can substitute the vegetable broth and water with 5 cups of water plus two low-sodium bouillon cubes for similar flavor.
- Puree the soup in batches with a blender or food processor that can handle warm liquids, or use a hand mixer for convenience.
- Sour cream garnish adds creaminess but can be omitted to keep the soup dairy-free and vegan-friendly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 0.03mg | 0% |
| Sodium | 90mg | 4% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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