Recipes and Cooking Pea Soup Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 7, 2021 Print Share Share Tweet Pin Email Photo: Quentin Bacon Prep Time: 25 mins Cook Time: 8 mins Total Time: 33 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon unsalted butter 2 cup chopped leeks, white and light green parts (2 leeks) 1 cup chopped yellow onion 4 cup chicken stock (see recipe below) 5 cup freshly shelled peas or 2 (10-oz.) packages frozen peas ⅔ cup chopped fresh mint leaves, loosely packed 2 teaspoon kosher salt ½ teaspoon freshly ground black pepper ½ cup crème fraîche ½ cup chopped fresh chives Garlic croutons Chicken Stock 3 5 pound 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 tablespoon kosher salt 2 teaspoon whole black peppercorns 7 quart water Directions 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. Place 1 cup of soup in a blender, place lid on top, and purée 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 puréed soup into a large bowl and repeat until all the soup is puréed. Whisk in the créme frâiche and chives and taste for seasoning. Serve hot with garlic croutons. Makes 6 servings. Chicken Stock 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. Print Nutrition Facts (per serving) 298 Calories 14g Fat 32g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 298 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 42mg 14% Sodium 913mg 40% Total Carbohydrate 32g 12% Total Sugars 12g Protein 12g Vitamin C 56.7mg 283% Calcium 90.9mg 7% Iron 4.1mg 23% Potassium 617mg 13% Folate, total 125mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.