Cream of English Pea Soup
Simple soups are often the best and this can certainly be placed in that category. Tender English peas are elevated into an elegant but simple soup, wonderful served warm or chilled.
Equipment
- Stockpot
- Large Saucepan
- Immersion blender
Ingredients
- 6-½ tablespoons butter, divided
- 1 cup chopped sweet onion, about 1 small onion
- 2 packages frozen English peas, 10-ounces each, about 5 cups
- ¼ cup chicken stock
- ½ teaspoon freshly grated nutmeg
- 1-½ teaspoons dry mustard
- 5 tablespoons flour
- 1-½ teaspoons kosher salt
- ¾ teaspoon freshly cracked black pepper
- 4-½ cups cups milk
- ¾ cup half and half
- Sour cream for garnish, optional
Instructions
- Melt 2 tablespoons of the butter in a saucepan over medium heat. Add the chopped onion and cook until tender, about 5 to 7 minutes.
- Stir in the peas and the chicken stock and cook for about 4 to 6 minutes stirring occasionally, until the peas are warmed through and bright green.
- Add the nutmeg and dry mustard to the cooked peas and onions. Remove from heat and set aside while you make the sauce.
- In a large saucepan, melt the remaining 4-½ tablespoons of butter over medium heat. Whisk the flour into the butter until smooth.
- Add the kosher salt and the black pepper, whisking into the butter and flour. Cook for about 3 minutes.
- Add the kosher salt and the black pepper, whisking into the butter and flour. Cook for about 3 minutes.
- Whisk the milk into the butter and flour. Continue cooking over medium heat until the mixture thickens slightly about 20 minutes, stirring occasionally with a whisk.
- Pour the sauce into the peas. Using an immersion blender, purée until smooth.
- Return the pan to a medium heat, pour the half and half into the soup and heat until warmed through.
- Garnish with a touch of sour cream if desired.
Notes
If you don't have an immersion blender on hand, you can use a blender to purée the soup.
This soup is also wonderful well chilled.