Thursday, October 14, 2010

Pea Soup

If you have a bag of frozen peas sitting in your freezer and want to use it for something this soup is the way to go.  It’s a no-frills kind of soup that’s even easier than the roasted tomato soup I made about a week ago.  I was a bit wary about using frozen peas but they’re actually often sweeter and more nutritious than fresh peas since they’re picked in season and frozen at the height of their freshness.  Accompany the soup with a sandwich and to change it up, you can add a splash of cream to the soup for a smoother, velvety texture.      

Yields about 4 servings

1 lb. frozen peas
About 3 cups chicken or vegetable broth, or enough to cover the peas
1 teaspoon oregano
1 teaspoon garlic powder
Salt and pepper

1. In a medium pot heat peas and chicken broth.  Let simmer for about 5 minutes.
2. In small batches blend the peas and chicken broth together until smooth.
3. Return blended mixture into pot over medium heat and add oregano, garlic powder, and season with salt and pepper. 
4. Heat the soup and stir occasionally, until it thickens.

1 comment:

  1. I love sweet peas. Always trying to find ways to incorporate more veggies for a quick lunch. Will give it a try tomorrow. I made a pureed veggie & chickpea sauce to go over pasta today and was very pleased.


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