The Ultimate, Creamy Pea Soup
This smooth, silky, delicious pea soup is at once healthy, decadent, and rustic, in 30 minutes. The only pea soup you will want to eat all winter.
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Servings Prep Time
6people 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Sauté peas, thinly sliced potatoes and shallots (I used a mandolin for this) in extra-virgin olive oil for a few minutes, then add the vegetable broth and the herbs, with the Parmesan crusts;
  2. Simmer, stirring occasionally, for 30-40 minutes (or longer, if you have the time);
  3. Add cream and cook for 5 more minutes;
  4. Remove the Parmesan crusts, salt and pepper to taste, then blend the soup with an immersion blender until smooth and silky;
  5. Add cream and/or broth if necessary for texture;
  6. Serve warm with a generous amount of freshly grated parmesan cheese.
Recipe Notes

This soup will be good for a few days, if kept in the fridge. 

Vegetable broth: 

3 carrots

2 zucchini

1 onion

1 stick of celery 

1 bay leaf 

Fresh herbs

Any scrap of vegetable you have (fennel tops, mushrooms bottoms, leeks, kale stems, etc)

1 1/2 lt water 

2 tsp olive oil

Place vegetable in a big pot, add water and oil and bring to a boil.

Lower heat and let it simmer for 1-2 hours, covered.

Turn off the heat and let vegetables steep for an hour or more. 

Filter the broth and either use or freeze