GARDEN-FRESH PEA SOUP

Made with raw sugar snaps and petite pois (the small, sweet green peas) and then puréed with fresh mint – this soup has such a fantastically fresh taste that is just perfect when you want something that is both light and filling at the same time!

PREP TIME:  10 min

STOVE TIME:

Wonderbag Method 15 min

Conventional Method 50 min

SERVES:  4-6

INGREDIENTS

FOR THE SOUP

 

🌿 2 TBSP (30 ml) olive oil
🌿 1 yellow onion, diced
🌿 2 celery stalks, sliced
🌿 4 cups (32 oz /1 litre) chicken broth (bouillon)
🌿 1-2 tsp salt (to taste…see tip below)
🌿 2 ½ cups (13oz / 350-400 g) frozen petite pois (sweet green peas/tuinerwtjes extra fijn)
🌿 8 oz (200 g) fresh sugar snaps
🌿 ½ cup (15 g) fresh mint leaves, chopped

🌿Salt to taste (see cook's notes)

 

OPTIONAL GARNISH

🌿 Greek yogurt and fresh mint

 

COOKING INSTRUCTIONS

1) Remove peas from freezer, add to a strainer and run under lukewarm water to take the frost off.


2) Heat oil in a 3-qt (3-liter) pot over medium-high heat, add celery & onions and cook 5 minutes.


3) Add chicken broth & salt, bring to a boil, then reduce heat to med-low and simmer, covered, 30 minutes.


4) Add peas & sugar snaps and simmer, covered, 10-15 minutes, or until sugar snaps are softened a bit (but not mushy).


5) Stir in fresh mint, remove from heat and puree into a smooth consistency using staff mixer (or transfer to a blender).

WONDERBAG METHOD

 

1) Remove peas from freezer, add to a strainer and run under lukewarm water to take the frost off.


2) Heat oil in a 3-qt (3-liter) pot over medium-high heat, add celery & onions and cook 5 minutes.


3) Add chicken broth & salt, bring to a boil, then reduce heat to med-low and simmer, covered, 5 minutes.

 

4)  Seal your lidded pot in the Wonderbag and leave to cook for a minimum of 45 minutes (you can also leave it 2-3 hours if you get busy, no worries)

5)  Remove pot from Wonderbag, place back onto the stove over med-low heat, add peas & sugar snaps and simmer, covered, 10-15 minutes, or until sugar snaps are softened a bit (but not mushy).


6) Stir in fresh mint, remove from heat and puree into a smooth consistency using staff mixer (or transfer to a blender).

CONVENTIONAL METHOD
STEP 1
STEP 1

Remove peas from freezer, add to a strainer and run under lukewarm water to take the frost off.

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STEP 2
STEP 2

Heat oil in a 3-qt (3-liter) pot over medium-high heat, add celery & onions and cook 5 minutes.

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STEP 3
STEP 3

Add chicken broth & salt, bring to a boil...

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STEP 3 cont'd
STEP 3 cont'd

...then reduce heat to med-low and simmer, covered, 30 minutes.

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STEP 4
STEP 4

Add peas & sugar snaps and simmer, covered, 10-15 minutes, or until sugar snaps are softened a bit (but not mushy).

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STEP 5
STEP 5

Stir in fresh mint...

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STEP 5 cont'd
STEP 5 cont'd

...remove from heat and puree into a smooth consistency using staff mixer (or transfer to a blender).

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STEP 5 cont'd
STEP 5 cont'd

...remove from heat and puree into a smooth consistency using staff mixer (or transfer to a blender).

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STEP 5 cont'd
STEP 5 cont'd

...remove from heat and puree into a smooth consistency using staff mixer (or transfer to a blender).

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SERVE

Top with a dollop of Greek yogurt and garnish with a bit more chopped mint as desired.

GARDEN-FRESH PEA SOUP
GARDEN-FRESH PEA SOUP
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Recipe and photo credit:  Cathy Menees

COOKS NOTES

INGREDIENTS

 

SALT:  I use an organic chicken broth that is not very salty at all, thus I use 1 tsp of salt in this recipe.  If you use a broth with a lot of added salt (I don’t recommend that…they can overdo it) then you might not need to add any salt at all.  Taste it first, and then you’ll get a feel for how much salt you need.

 

PETITE POIS: If you can’t find petite pois, the larger green peas work well. Petite pois are just a bit more delicate & sweet, which is why I favor those in this recipe.

GARNISH

 

While this soup is delicious un-garnished, the yogurt really adds another depth and balance of flavors, along with a gut-healthy probiotic creaminess. I give it a thumbs up.

SIMMERING THE BROTH FIRST

Simmer the broth, onion and celery 30-40 min to develop a depth of flavor in the soup base. THEN add the peas. If you simmered the peas that long, they can become bitter and lose their fresh taste. 10-15 min simmer at the end is enough to soften and warm the peas before blending.

KITCHEN BUDDIES

 

If you have a Wonderbag, then it's ideal for simmering the broth as it enables a slow cook and a deeper development of flavor.

 

I use a staff mixer/hand blender to puree the soup directly in the pot (vs. transferring to a food processor or blender).

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