Okay pea soup. I’ve never, EVER, been a fan. I love peas and can eat them all day long but pea soup… eh! Well my youngest daughter asked me to make it tonight. I was quite shocked but had to indulge her request, as I always do when my skinny minnie asks for a special dinner. It was super easy to make and quite yummy. Healthy. Tasty. Paleo-friendly (minus the cheese she topped the “display” soup with. I’ll definitely make it again.
Olive oil for the pan
1 medium sized yellow onion, diced
3.5 c of low sodium, organic chicken broth
3 lbs of organic frozen or fresh peas (I used Cascadian Farms frozen)
1 tsp of salt
1/2 tsp of ground black pepper
Add a drizzle of olive oil to your Dutch oven over a medium flame. Once hot, add the diced onions and cook for about 5 minutes or until translucent. Then add the remaining ingredients and turn up the flame until the broth boils. Once that occurs, turn down the flame to low and simmer the soup for 10-12 minutes.
If you have a hand immersion blender, puree the soup in the Dutch oven. If not, ladle small batches into your blender and puree. Continue working in batches until all of the soup has been pureed. Pour the soup back into the Dutch oven and simmer until served.
We topped our soup with shaved parmesan and served it with breadsticks and whole wheat seeded crackers.
— Knead to Cook