Uncle Bill's Petite Pea Vegetable Soup

"This recipe originated with my Grandmother in 1910. Since then, I made modifications to use more veggies to enhance the flavor of the soup."
 
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photo by GeeWhiz photo by GeeWhiz
photo by GeeWhiz
photo by William Uncle Bill photo by William Uncle Bill
Ready In:
50mins
Ingredients:
17
Serves:
16
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ingredients

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directions

  • In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
  • Reduce heat to simmer and cook until potatoes are just tender.
  • Remove potatoes to a large bowl, saving the cooking water in the pot.
  • Add butter to the potatoes and mash.
  • Now add whipping cream and mix well to incorporate; set aside to add later to pot.
  • In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
  • When onions are done, add to the cooking pot.
  • Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
  • Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
  • Add reserved mashed potato mixture, stir well and bring to boil.
  • Reduce heat to simmer and cook for 3 minutes.
  • Adjust seasonings to taste.
  • You may also puree all or part of the soup, depending on how you prefer the soup.
  • Serve soup hot.
  • Refrigerate any unused portion of soup.
  • NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
  • Remove strings from pea pods and discard.
  • Cut pea pods into small pieces and add to soup when adding the petitie peas.

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Reviews

  1. This soup is wonderful! It's light and every flavor stands on it's own AND blends well with the other ingredients. Perfect seasoning, too. I misunderstood step one - I simply boiled my potatoes as I usually would and discarded the water instead of keeping it- but added it all later & everything was fine. I halved the recipe and made the mashed potato part the night before and the next day I put everything in the crockpot, saving steps 9 & 10 for the last hour. I also made the addition of a 1 lb. bag of frozen corn (plus I used the entire 1 lb. bag of tiny peas even though I only made half the recipe), and used half & half rather than cream. At first the cauliflower aroma was powerful but eventually it mellowed out - and best of all, one of my sons ate cauliflower for the first time & loved it! I had guests when I served this and EVERYONE loved it - your recipe went home with them & it will be a permanent part of my own collection. Thank you for sharing your Grandmother's excellent recipe Uncle Bill!
     
  2. This was a very good and simple soup to make. I used alot of fresh dill and potatoes so it had a very traditional Russian flavor. I might try a little more cayenne next time. Also am go to try reducing the broth and pureeing half the soup to thicken. Thanks for sharing your recipe.
     
  3. Another great recipe I have tried from your cookbook Uncle Bill! My favorite soup, I try a different recipe every time. This is one of the most flavorful and tasty. I pureed the whole thing before serving, which is how I like it. Next time going to try it with a pork hock. Thanks again!
     
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RECIPE SUBMITTED BY

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
 
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