This green pea soup is made with frozen peas and potato, then finished with Parmesan, milk and cream, and a little butter. The potato helps the peas blend into a smooth, creamy puree while keeping the fresh pea flavor front and center.
Sauté the aromatics. Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté until soft and translucent. Add the garlic and cook for about 30 seconds.
1 med Onion, 2 med Garlic cloves, 2 tablespoons Olive oil
Add the potato. Add the chopped potato and sauté for 1 to 2 minutes.
200 g Potato
Add the peas and broth. Add the thawed green peas and broth. Season with salt and pepper.
500 g Frozen green peas, 950 ml Chicken or vegetable broth, Salt and black pepper
Cook until tender. Cover and simmer over medium-low heat until the potato is completely tender, about 8 to 10 minutes. Avoid cooking longer than necessary once the potato is done.
Add the Parmesan. Stir in the Parmesan until melted.
25 g Parmesan
Finish with the dairy. Add the milk, cream, and butter. Heat gently until the butter has melted. Do not boil.
120 ml Whole milk, 120 ml Heavy cream, 1 tablespoon Butter
Blend. Remove from the heat and blend thoroughly with an immersion blender until smooth and creamy.
Adjust and serve. Taste and adjust the seasoning. If the soup is too thick, add a little water or broth until it reaches the consistency you prefer. Serve hot.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you