Pea Soup Classic (Printable Version)
Vibrant green pea soup with sautéed aromatics, fresh herbs and a silky purée—perfect with a dollop of crème fraîche.
# What You Need:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 celery stalk, diced
06 - 3 cups frozen or fresh green peas (about 500 g)
→ Liquids
07 - 4 cups vegetable broth (about 1 liter)
→ Seasonings
08 - 1 teaspoon dried thyme
09 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
10 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
11 - Crème fraîche or plain yogurt (for topping)
12 - Croutons or crusty bread
# Directions:
01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 3 minutes.
02 - Stir in the garlic, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.
03 - Add the peas, vegetable broth, and dried thyme. Bring to a boil, then reduce heat and simmer for 20 minutes until the peas and vegetables are tender.
04 - Use an immersion blender to purée the soup until smooth, or work in batches using a standard blender.
05 - Return the puréed soup to the pot and stir in the chopped parsley. Season with salt and pepper to taste. Heat through if needed.
06 - Ladle into bowls and garnish with a swirl of crème fraîche and extra parsley if desired. Serve with croutons or crusty bread on the side.
# Expert Advice:
01 -
- It turns the most basic freezer staples into something velvety and impressive with almost zero effort.
- The color alone, that absurd bright green, makes everyone at the table think you worked harder than you did.
02 -
- Always let the soup cool slightly before blending in a standard blender because hot liquid can blow the lid off and cause serious burns.
- Passing the puréed soup through a fine mesh strainer transforms it from good to restaurant quality if you have the patience.
03 -
- Taste the broth before you add any salt because some brands are already heavily seasoned and you can always add more but never take it away.
- A squeeze of lemon juice right before serving wakes up every flavor in the bowl without anyone quite knowing your secret.