Rich Pea Soup Recipe


Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Frozen peas60 Ounce, thawed (Six 10 Ounces Each Packages)
 Scallions8 Medium
 Parsley1⁄2 Bunch (50 gm) (Stems From 1 Bunch)
 Garlic cloves6 Medium, unpeeled
 Black peppercorns10
 Canned chicken broth3 Cup (48 tbs)
 Heavy cream2⁄3 Cup (10.67 tbs)
 Salt1⁄4 Teaspoon
 Freshly ground white pepper1⁄8 Teaspoon
 All purpose flour3 Tablespoon
 Unsalted butter3 Tablespoon, softened

Nutrition Facts

Serving size

Calories 639 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 15.6 g78.2%

Trans Fat 0 g

Cholesterol 79 mg

Sodium 663.7 mg27.7%

Total Carbohydrates 75 g25%

Dietary Fiber 20.8 g83.1%

Sugars 22.4 g

Protein 29 g58.3%

Vitamin A 219.4% Vitamin C 167.9%

Calcium 18% Iron 48.6%

*Based on a 2000 Calorie diet


1. In a large saucepan or flameproof casserole, combine 3 packages of the peas, the white parts of the scallions (reserve the green tops), the parsley, garlic, peppercorns, chicken broth and 3 cups of water. Bring to a boil, reduce the heat to a simmer and cook uncovered over low heat for 30 minutes.
2. While the soup base is simmering, puree the remaining peas with 1/3 cup of the heavy cream. Press through a fine sieve to remove all the bits of skin.
3. Strain the soup base and discard the solids. Return the broth to the saucepan. Add the pureed peas to the broth, whisk to blend and heat through but do not boil. Season with the salt and pepper. (The can be prepared to this point up to 1 day ahead.)
4. Beat the remaining 1/2 cup heavy cream until stiff. Cut the scallion greens into thin strips.
5. Knead the flour and butter until smooth to make a beurre manie. Whisk into the soup. Cook over moderately high heat, whisking, until the soup thickens and comes just to a boil. Remove from the heat and ladle into soup bowls. Garnish each serving with a small dollop of whipped cream and a pinch of scallion strips.