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pea soup

Pea Soup

A simple pea soup makes an elegant start to a spring meal. It's also a great way to use frozen vegetables when the produce section is looking bleak.

Ingredient

    • 1 tablespoon butter

    • 1 tablespoon extra-virgin olive oil

    • 1 medium onion, chopped

    • 1 stalk celery, chopped

    • 2 cloves garlic, chopped

    • 1 teaspoon chopped fresh thyme or parsley

    • 6 cups peas, fresh or frozen

    • ½ cup water

    • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth

    • 1/2 cup half-and-half (optional)

    • ½ teaspoon salt

    • Freshly ground pepper, to taste

Instructions

    1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
    2. Stir in peas. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 1 minute.
    3. Puree the soup in batches in a countertop blender or with an immersion blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.