Email to Buny      

Pea: Fresh Pea Soup

Source of Recipe

Cook Now, Serve Later cookbook


List of Ingredients

3 pounds shelled fresh green peas
or 3 bags (16 oz each) frozen peas
3 cups chicken stock
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup heavy cream


Recipe

In large saucepan, bring 1 inch of water to a boil over high heat. Add the peas, let the water return to a boil, and reduce the heat to moderate. Cover and cook for 5 minutes; drain and cool slightly. Working in batches, puree peas in electric blender or food processor, adding a little of the chicken stock to each batch and processing about 20 seconds. Return the pureed peas to the saucepan and stir in the remaining stock. At this point, the soup can be cooled to room temp. and refrigerated up to 5 days. Reheat soup over low heat. Add the salt, butter and cream, and stir until heated through. Cook for about 5 minutes; do not allow soup to boil. Makes 7 cups.