It’s soup season in these parts. If I could eat soup every meal of every day I would. To me nothing is more comforting, and honestly last night’s election was a little close for comfort so reinforcements were necessary!
I grew up eating split pea soup but really prefer the taste when made with fresh peas. Not only does it taste better and more like peas but also cuts the cooking time in half. In half! Bryce is more tired at the end of the school day this year and when we get home we need to have dinner on the table quickly. I like to make big batches of soups or stews on the weekends for that very reason, but this will whip up in no time at all. Make-ahead not required.
Frozen peas are great for this. When peas are processed they’re picked and frozen at their peak. Because they’re delicate I opt for organic whenever possible.
Easy Pea Soup
1 bag frozen sweet peas
1 small onion, diced
1 garlic clove, chopped
1-2 C chicken stock (I use low sodium)
2 tbsp olive oil
1 small handful of parmesan cheese
Pepper to taste
Heat the olive oil in a soup pan over med high heat. Add the onions and cook for about 5 minutes, until translucent. Add the garlic and cook for another 1-2 minutes, stirring regularly. Add the peas, parmesan cheese and pepper to taste. When the peas seem to have defrosted a bit add the chicken broth. You want to start with about 1 cup (this is a rough estimate.) I like my soup to have texture so I start conservatively with the broth. Cook for about 15 minutes.
(Note: adding some fresh basil to the pot with the peas is also delicious!)
When all is done I put the pea mixture in a blender, but a hand immersion blender or food processor also works well…just be careful while handling hot liquid!
If the soup is too thick then add more chicken broth until the desired consistency is reached.
Have a fantastic day!