Pea Soup
a light and refreshing soup recipe
Servings 2
Calories 387kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots
- 4 cloves garlic
- 1 teaspoon thyme
- ¼ teaspoon red pepper flakes
- 12 ounces frozen peas 2 ½ cups
- 2 ½ cups chicken stock
- salt and pepper
Instructions
- In a medium sized pot, heat the oil and butter over medium heat.
- Add in the chopped shallots, minced garlic, thyme, red pepper flakes and a little salt and pepper.
- Cook for a couple minutes until the shallots have softened.
- Then add in the peas and stock. Continue to cook for 4-5 minutes until the peas can easily be mushed with a spoon (you can test this right in the pot).
- Use an immersion blender to blend everything together.
- Taste and add more salt and pepper if you think it needs it. Then squeeze fresh lemon juice over the top just before serving.
Notes
- If you don't have an immersion blender, you can puree the soup in a blender or food processor.
- Option: Add a splash of cream or little grated Parmesan. Also croutons are my go-to for this soup recipe.
Nutrition
Calories: 387kcal | Carbohydrates: 42g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 491mg | Potassium: 850mg | Fiber: 11g | Sugar: 16g | Vitamin A: 1608IU | Vitamin C: 74mg | Calcium: 78mg | Iron: 4mg