Fall and winter, the time for stews and soups, the time to warm up your home and your heart.
I like to have frozen peas in the freezer at all times, they are much cheaper than fresh peas and because they are frozen at their peak you get all the flavor and nutrition, plus you can use them in the middle of winter.
As I am savoring my last little bowl of soup I am convinced I have to share this with you. I know it’s green but you are going to love this smooth and creamy goodness, finished with just a touch of silky cream and delicious tiny bites of freshly snipped chives. I think it’s perfect just the way it is, but feel free to add some cooked diced ham or crispy bacon bits right before serving if desired.
Silky Pea Soup Recipe
( serves 4+ )
- 1 small onion -diced
- 1 small carrot -diced
- 1/2 celery stick -diced
- 2 tbs butter
- 1 tbs extra virgin olive oil
- 4 tbs all purpose flour
- 5 c chicken stock or vegetable stock -warm and low sodium
- 1 bay leaf
- 4 c frozen petite peas
- 2 tbs heavy cream + more fore drizzling
- 1/4 c snipped chives
- 3/4 tsp sea salt + more to taste
- freshly cracked black pepper to taste
1. In a heavy bottom cast iron pot heat up the butter and olive oil on medium-low flame. Add the diced onion with a pinch of sea salt and cook until translucent. Add the carrots and celery and cook a few more minutes until they start to soften.
2. Stir in the flour until it’s all incorporated in the cooking fat and let it toast for about a minute making sure not to burn it. Whisk in the stock until all the lumps are gone and bring to a simmer. Add the bay leaf and allow to simmer gently for 15 minutes, until thickened and the floury taste is gone.
3. Add the frozen peas and simmer until just heated through. Season with the sea salt and remove from heat. Using a hand held blender puree the soup until smooth. Bring the soup back to a simmer and add the 2 tablespoons of cream. Simmer an additional 5 minuted, adjust seasonings and serve with a drizzle of fresh cream and a pinch of the snipped chives.