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Pea Soup

Makes: 6 servings
Prep 25 mins Cook 8 mins
Pea Soup
Ingredients
  • 2  tablespoons  unsalted butter
  • 2  cups  chopped leeks, white and light green parts (2 leeks)
  • 1  cup  chopped yellow onion
  • 4  cups  chicken stock (see recipe below)
  • 5  cups  freshly shelled peas or 2 (10-oz.) packages frozen peas
  • 2/3  cup  chopped fresh mint leaves, loosely packed
  • 2  teaspoons  kosher salt
  • 1/2  teaspoon  freshly ground black pepper
  • 1/2  cup  creme fraiche
  • 1/2  cup  chopped fresh chives
  •  Garlic croutons
Directions

1. Heat butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until onion is tender. Add the chicken stock, increase heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until peas are tender. (Frozen peas will take only 3 minutes.) Remove from heat; add the mint, salt, and pepper.

2. Place 1 cup of soup in a blender, place lid on top, and puree on low speed. With blender still running, open the vent hole in the lid and slowly add more soup until blender is three-quarters full. Pour pureed soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons. Makes 6 servings.

Chicken Stock
Prep 30 mins Cook 4 hrs Chill  overnight
Ingredients
  • 3 5  pounds  whole roasting chickens
  • 3  large yellow onions
  • 6  carrots, unpeeled, halved
  • 4  celery stalks with leaves, cut in thirds,
  • 4  parsnips, unpeeled, cut in half (optional)
  • 20  sprigs fresh flat-leaf parsley
  • 15  fresh thyme
  • 20  sprigs fresh dill
  • 1  head garlic, unpeeled, cut in half crosswise
  • 2  tablespoons  kosher salt
  • 2  teaspoons  whole black peppercorns
  • 7  quarts  water
Directions

1. Place chickens, onions, carrots, celery, parsnips (if using), parsley, thyme, dill, garlic, kosher salt, and peppercorns in a 16- to 20-quart stockpot. Add water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Pack in quart containers and chill overnight. Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition Facts (Pea Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 298,
  • Fat, total (g) 14,
  • chol. (mg) 42,
  • sat. fat (g) 8,
  • carb. (g) 32,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 12,
  • pro. (g) 12,
  • vit. A (IU) 2575,
  • vit. C (mg) 57,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 5,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 125,
  • sodium (mg) 913,
  • Potassium (mg) 617,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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