English Pea Soup

Contributor: Carla Bayot
 Serving Size 8 servings
Prep Time Cook Time Total Time
20 mins 10 mins 30 mins
  • 6 cups english peas, shelled
  • 1 large shallot or green onion
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1/4 tsp pepper
  • salt to taste
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup parmesan cheese
  • 1 tbsp cilantro, chopped
  • 1/2 cup sour cream
  1. In an oven, heat the olive oil and butter until melted, then add the shallots and cook until tender or for about 2-3 minutes.

  2. Season with salt and pepper.

  3. Add 6 cups of the peas.

  4. Add in the chicken stock.

  5. Cover the pot and cook for about 10-12 minutes, over medium heat until the peas are tender, but not mushy.

  6. Puree the pea mixture in batches in a blender.

  7. Add the heavy cream and Parmesan cheese.

  8. Taste and season as necessary.

  9. Chop cilantro and sprinkle on top. Put a dab of sour cream in the bowl.

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