Creamy Pea Soup Food

CREAMY PEA SOUP

Steps:

• In a large saucepan coated with cooking spray, cook onion and celery until tender. Stir in the water, peas, sweet potatoes, bay leaf, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 70-80 minutes or until peas are tender. , Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree soup in batches. Return to the pan; heat through.

CREAMY SPLIT PEA SOUP WITH BACON

Steps:

• Rinse split peas in cold water, pick over and discard any discolored peas or small stones. Set aside.
• In a Dutch oven or 6-quart pan over medium heat, cook bacon until crisp .
• Remove bacon with a slotted spoon to paper towels to drain. Refrigerate until later, for garnish.
• In the bacon drippings over medium heat, cook the onion and celery until tender and lightly browned, about 12 to 15 minutes.
• Add the split peas, water, potatoes, salt, pepper, bouillon, and bay leaf.
• Bring to a boil over high heat, then reduce heat to low.
• Cover and let simmer for 45 minutes, or until peas are soft. Stir occasionally.
• Discard bay leaf.
• Carefully purée the hot pea soup in batches , filling the blender no more than 1/3 to 1/2 full each time. Make sure cover is secure when blending the hot mixture.
• Pour blended mixture into a bowl while blending subsequent batches.
• Return the mixture to the Dutch oven and stir in the half-and-half.
• Cook over medium heat until hot, but do not boil.
• Taste and season with salt and pepper.
• Sprinkle the reserved bacon on top of the soup just before serving.

CREAMY SPLIT PEA SOUP

Steps:

• Mix peas, water, sherry sweet potatoes, onion, garlic, and salt in a 4 quart crockpot.
• Cover and cook on low for 10-11 hours until vegetables are tender.
• Stir in spinach, half and half, and dill.
• Cover and cook on low for 30 minutes or until spinach is wilted.
• Season with pepper.

CREAM OF PEA SOUP

Steps:

• Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

SPRING PEA SOUP

Steps:

• In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further.
• Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve.

CREAMY SPLIT PEA SOUP

Steps:

• 1. Rinse and sort peas.
• 2. Bring water to a boil, add peas and reduce heat to simmer 20 minutes.
• 3. Sauté vegetables, add to soup, and cook 5-7 minutes.
• 4. Slowly stir in potato flakes and cream, bring back to a boil.
• 5. Remove from heat and let stand 5 minutes.

PEA SOUP WITH CRèME FRAîCHE

Steps:

• Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 2 minutes. Add potato and salt and cook, stirring, 2 minutes. Add water and simmer, covered, until potato is tender, about 15 minutes. Add peas and simmer, uncovered, 2 minutes.
• Purée in batches in a blender (use caution when blending hot liquids), then force through a very fine sieve into a saucepan. Reheat soup and season with salt and pepper.
• Drizzle servings with crème fraîche.

CREAM OF CASHEW PEA SOUP

Steps:

• Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
• Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
• Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
• Serve soup topped with scallions and potato chips.
• Do Ahead
• Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

CREAM PEAS

Steps:

• In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.
• In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

QUICK SWEET PEA SOUP

Steps:

• Melt butter in a medium saucepan over medium-low heat. Cook onion about 10 minutes or until lightly browned and soft, stirring frequently.
• Blend onion, peas, spinach, lemon juice, thyme and 2 cups chicken broth in a blender or food processor until very smooth. Return to same saucepan. Stir in remaining broth. Gently heat about 5 minutes, stirring occasionally.
• Stir in cream, if desired. Heat over low heat about 1 minute. DO NOT BOIL. Garnish with garlic croutons, if desired.