I love peas. I can, and often do, add them to everything. Don’t get me wrong, a bad batch of peas will ruin anyone’s appetite, but young baby petits pois simply cannot be beaten. When I was surfing the Weight Watchers wave, which did not last long, trust me, a mini mug of peas was my snack saver. Drained, heated, and coated with a dusting of salt and pepper, it was enough protein to quench the hunger pangs of starvation inherent in just about any diet focused on not eating. Not gonna lie, people still chuckle at the sight of my mini mug of peas. Such an odd snack! Hey, don’t knock it til you try it.
This simple soup is perfect for a rainy day or a light lunch.
Prep Time: 5 minutes Bake Time: 10-15 minutes
Serving: 1 serving Special Equipment: Food mill with the medium blade
1/4 yellow onion, chopped
1 small garlic clove, minced
5 ounces of frozen peas
1½ tablespoons butter
1/2 cup chicken stock
2 tablespoons heavy cream
Salt and pepper to taste
1. Combine the onion, garlic, frozen peas, and butter in a medium saucepan. Cook over medium heat until the onion and the peas are softened. Season to taste.
2. Add the chicken stock, the heavy cream and bring the soup to a boil. Continue cooking the soup until the peas are cooked through (about 5-10 minutes).
3. Working in batches, puree the soup in a blender. This will give the soup a creamy, but coarse, texture. I, personally, prefer a much purer soup, so I like to run the final product through a food mill. This will help remove any coarse skins from the soup and will result in a much softer texture. Here’s how: set a food mill over a medium bowl. Again, working in batches, strain the soup through the food mill using the medium blade. If you don’t have a food mill, you can use a sieve, it will just take a little longer. Check for seasoning. Serve warm.