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Pea cream soup
Delicate silky soup of peas and cream.
How to cook Pea cream soup
Step 1
Put the peas and greens in a saucepan, add sugar, salt, pepper, pour water so that it covers the peas.
Step 2
Bring to a boil and cook for 10-15 minutes. Drain the water partially. Puree the soup with a blender, add cream and, if necessary, broth, bring to the desired consistency. Fill with butter.
Step 3
Serve with crackers. Enjoy your meal!
Pea cream soup - FAQ About Ingredients, Baking Time and Storage
Yes, frozen peas work perfectly well in this recipe. There's no need to thaw them beforehand; just add them directly to the saucepan.
You can substitute the cream with coconut milk for a dairy-free option, or Greek yogurt for a tangier flavor and slightly thicker consistency. You can also use half-and-half but it won't be as rich.
Properly stored in an airtight container, pea soup will last for 3-4 days in the refrigerator.
Yes, pea soup freezes well. Let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Plain crackers like saltines or water crackers are a classic choice. For something more flavorful, consider herbed crackers, cheese crackers, or even toasted baguette slices.
To make this soup vegan, substitute the cream with coconut milk or cashew cream. Ensure you're using vegetable broth if you need to add more liquid for consistency. Skip the butter or swap it with olive oil.
Absolutely! Adding vegetables like potatoes, carrots, or celery can enrich the flavor and texture of the soup. Sauté them before adding the peas and water.
If the soup is too thick, gradually add more broth (or water) until you reach your desired consistency. Stir well after each addition to ensure it's evenly mixed.
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