peppery pea soup

October 15, 2010
2 Ratings
  • Serves 1-2
Author Notes

A humble pea soup can be cooked a thousand different ways and can be made to suit most occasions and seasons. Served chilled, it can be perfect for a summer or spring lunch. All you really need is some peas and a blender. Rest of it can be put together based on the state of your fridge and pantry! The following is a very quick and simple recipe with no fancy ingredients. —anu

What You'll Need
  • 1 cup frozen green peas
  • 2-3 scallions
  • 3 cloves of garlic
  • 1/2 tablespoon heavy cream
  • Freshly ground black pepper, to taste
  • 2 teaspoons olive oil
  • Salt, to taste
  • Grated pecorino romano/parmigiano reggiano, for garnish
  1. Heat olive oil in a pot and add roughly sliced garlic.
  2. Add chopped up scallions and saute for 1 minute.
  3. Add thawed peas, or if you are feeling too lazy, just add them frozen.
  4. Once the peas are coated with oil, add salt and pepper.
  5. Add about a cup of water and cook until peas are done. Don’t over cook them. It should take just about 1-2 minutes for this much quantity.
  6. Transfer to a blender and purée.
  7. Put the puréed mixture back in the pot. Don’t boil it, just simmer for a few seconds while mixing in the cream.
  8. If it’s too thick, just add some water and heat through. If it is too thin, add a little more cream.
  9. Check for salt and pepper, sprinkle the cheese and serve with toasted bread.

See what other Food52ers are saying.

  • anu
  • luvcookbooks

2 Reviews

anu October 16, 2010
thanks :)
luvcookbooks October 16, 2010
luv the touch of cream and the whole recipe. easy vegetable serving