Spring English Pea Soup
Indulge in the taste of spring with our delightful English Pea Soup, made from fresh English peas we found at our local Trader Joe’s. This vibrant green soup captures the essence of springtime, with its bright flavor and velvety texture. This soup is relatively easy to make and can be ready in minutes or made ahead of time and gently reheated before serving.
The key to making this soup so quick and easy is using an immersion blender. We love it for making soups, sauces and salad dressings. This is one of our favorite kitchen tools. If you don’t have one, we highly recommend getting one. This is just one of our kitchen essentials. Over the years, we have found that there are some kitchen must-haves that make working in the kitchen easier. Take a look at our list and make creating delicious recipes easier.
Topped with a dollop of crème fraîche and homemade croutons, every bowl will delight your palate and warm your soul. Perfect for a cozy family meal, first course in mugs or as part of an elegant gathering.
Soup is served! Our English Pea Soup is sure to become a beloved favorite that celebrates the joys of spring with every spoonful. Enjoy!
Spring English Pea Soup
Ingredients
- 20 ounces fresh English peas 2 - 10ounce bags from Trader Joe's
- 2 whole shallots yellow onion can be substituted
- 2 tbls butter
- 3 cups chicken stock preferably homemade
- 12 ounces evaporated milk
- 1 tsp Vegeta seasoning
- 1/2 tsp freshly ground black pepper
- 1 tbls lemon juice
- 1 tsp lemon zest
- 1/2 cup creme fraiche for garnish
- croutons for garnish
Instructions
- Rinse the peas in a collander and set aside.
- Heat the butter in a large saucepan or ceramic coated dutch oven over medium heat. Add the shallots or onion, and cook over medium-low heat for 5 to 8 minutes, until the shallots/onion is tender and translucent.
- Add the peas and cook for 3 to 5 minutes, until the peas are bright green and slightly tender. Stir while cooking and be careful not to burn the peas or onions.
- Add the vegeta seasoning, lemon juice, zest and fresh ground pepper.
- Add the chicken stock and increase the heat to high. Bring to a boil. Cook until the peas are tender, about 10 minutes. Remove from heat
- Using an immersion blender, puree the soup until smooth.
- Once the pea mixture is smooth, add the evaporated milk.
- Your soup is now ready to serve. Garnish with creme fraiche and croutons.
- Note: If preparing ahead of time, gently reheat the soup on low stirring occasionally. Do not bring back to a boil or the soup may curdle.
