This Pea Soup is bright green, sweet and velvety smooth. Serve it in a soup bowl or in glass shooters on a buffet. The bright green color is so inviting; and the taste will leave everyone asking for more. Serve cold with homemade croutons.
Prep time: 15 minutes
Green Pea Soup
By July 16, 2014Published:
- 8 Servings
- 8 cups peas fresh/frozen
- 2 large celery Stalks cleaned and chopped coarsely
- 1 large onion peeled,cored, and chopped coarsely
- 2 tablespoons olive oil
- 8 cups vegetable broth
- 2 tablespoons sugar optional
- white pepper optional
- 8 quart stock pot
- large colander
- large mixing bowl
- medium mixing bowl
- electric food processor steel knife inserted
- fine strainer
- Defrost and drain frozen peas or rinse fresh ones. Set aside.
- Heat oil in stock pot over medium heat. Add chopped celery and onion and cook until they are soft. Stir often. When vegetables are soft, add vegetable broth and bring to a boil. Add peas. Bring broth back to a boil and then lower heat until broth is simmering. Simmer UNCOVERED 15 minutes-until peas are very tender.
- Place colander in large mixing bowl. Carefully, drain peas into colander. Reserve cooking liquid in mixing bowl. Be careful- if you are using a stainless steel bowl, it will be hot.
- Purée peas in batches in processor. Add a little broth at a time so that the purée is very smooth. As the soup is puréed, pour it into the medium mixing bowl. Pour ice on the bottom of the larger mixing bowl and place smaller bowl of soup on top of it. Place more ice around bowl of soup. Take care not to allow any ice to fall into the soup. Stir Green Pea Soup over ice until it has completely cooled. Add more ice as it melts. This process keeps the soup bright green.
- After soup has fully cooled, pour it through a fine strainer to catch any shells that were not puréed. Chill in the fridge until you are ready to serve it. Taste. Add sugar ( a little at a time) and white pepper to taste. Serve with homemade croutons. Enjoy.