Pea Soup (From Canned Peas) Warm or Chilled
Serve this hot or chilled. If serving hot, just omit the yogurt. From Taste of Home's 2005 Quick Cooling Annual Recipes
- Ready In:
- 1 medium sweet onion, chopped
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 3 cups peas, canned (or frozen, thawed)
- 2 cups chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon fresh dill, snipped (or 1 t. dried dill weed)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup plain yogurt (omit if serving warm)
- 1. In a large saucepan, saute' onion and garlic in oil until tender. Remove from heat.
- 2. Stir in peas, broth, lemon juice, dill, salt and pepper.
- 3. Place half of the mixture at a time in a blender; cover and process until pureed.
- At this point, return to saucepan and heat thoroughly.
- * If serving cold, add all the pureed mixture to the blender and add the yogurt; puree until smooth. Cover and refrigerate for at least 1 hour.
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I wanted a simple but good recipe for pea soup and this was it. However, I rarely cook anything without messing with it. So, here ya go: Aside from a 29 oz can of peas (with the liquid), I added a 15 oz can of mixed vegetables (drained and picked out a good number of the carrot pieces). Followed the rest of the recipe exactly (without the yogurt), but did add an envelope of "Sabor a Jamon de Cocinar" (ham flavoring equal to flavor of 4 ozs of ham). This really kicked the taste up considerably. I let it simmer (high simmer), stirring often, to let it reduce slightly. Then let it cool, and (with a third reserved for dinner) froze the rest for later. I don't know if everyone would like the added mixed vegetables (the soup is not the normal intense green it usually has, but it still looks and tastes like pea soup). The can of mixed vegetables does make the soup thicker, which I prefer, but if you like, the same can be achieved by adding an additional drained, 15 oz can of peas instead. Bon Appétit!Reply
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