Delicate Creamy Spring Pea Soup

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WHAT'S SPECIAL
It cleanses out the taste buds to bring in the sweet earthy taste of the almonds, only to finish with slight heat from the curry.

I love this soup. Everyone always thinks split pea soup when discussing pea soup. Well guess what you can actually use fresh or frozen peas to make soup. Technique is the key to this dish. Straining it is paramount. When done right. This soup will make you forget about the prop used in the exorcist. Top it with some curry almonds and you got a delectable soup that won’t take you to you know where….just saying.

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Spring Pea Soup

Twist on a spring classic. Light and clean, it rings in the beginning of the new season. Paired with curry roasted almonds. It cleanses out the taste buds to bring in the sweet earthy taste of the almonds, only to finish with slight heat from the curry.
Servings 4 people
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

Equipment

  • 8 quart Stock Pot
  • 4 quart Sauce Pot
  • Measuring Cup
  • Measuring Spoons
  • Sharp knife
  • Cutting Board
  • Rubber spatula
  • Ladle
  • Blender
  • Strainer
  • Whisk

Ingredients

  • 1 oz. Olive Oil
  • 1 ea. White Onion ½ dice
  • 2 ea. Garlic smashed
  • 2 pounds Peas    frozen or Fresh
  • 2 tsp. Honey
  • 40 oz. Heavy Cream warmed
  • 1/2 cup Vegetable Stock
  • 2 oz. Butter cubed
  • Salt and Pepper to taste

Instructions

  • Over medium heat place stock pot and heat Olive Oil, add Onion and Garlic, cook until Onion becomes translucent, about 6-7 minutes, careful not to add color to the Onions
  • Add the Peas and Honey to the pot, cook the Peas until they become warm, once the Peas are warm add Cream and Vegetable Stock, continue to warm careful not to boil
  • Once warm, remove from heat, whisk in Butter, ladle the soup into the blender and puree, pour the soup into the strainer. Push the soup through the strainer using a rubber spatula discarding anything left in the strainer, repeat until all the soup is completely strained
  • Season the soup with Salt and Pepper, place the soup into four bowls and top with Curry Roasted Almonds, serve immediately.

Notes

Additional Twists: You can add crispy Bacon or Pancetta for that smoky salty flavor. Substitute Chicken Stock for a more rich flavor. If you have a nut allergy? Top with Wasabi Peas to still have that crunchy spicy texture and taste  
Curry Almonds
Author: Jason Pepin
Calories: 180kcal
Cost: $15
Course: Appetizer, Main Course, Soup, vegetarian
Cuisine: American
Keyword: Quick & Easy, Vegetable, vegetarian

Nutrition

Calories: 180kcal

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @simplybalancedbites on Instagram and hashtag it #simplybalancedbites.

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