*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
One word: exquisite. I made this recipe to serve 12, and the only changes I made were to use a large spanish onion instead of 6 medium shallots, and a little garlic salt. Once pureed this soup has a beautiful colour & texture; velvety and delicate. I absolutely loved this, and would make it again any time. Frozen peas worked just fine for me. A little bit of whipping cream & a sprig of mint garnished this very nicely. Thank you so much for the recipe!
Really liked this! I made a few alterations: Sauteed a clove of garlic in a bit of olive oil, used half of a small yellow onion (what I had), salt, pepper, and rosemary, (a dash of crushed red pepper (tiny tiny sprinkle), and used vegetable stock instead of water and it was fabulous! Great flavor and smooth velvety texture.
Served this at a French themed dinner club gathering of 12 people. Added garlic, fresh rosemary, a bit of dry sherry and garlic salt. I also used frozen peas with vege broth, but only just heated the mixture before blending it. I did not strain it as I like a some texture. Finished with a sprinkling of chardonnay/garlic flavored sea salt, a dolop of sour cream and a sprig of rosemary as garnish. It was a hit getting rave reviews from everyone. It maintained its fresh look and flavor, I think in part because I did not cook for it any length of time. Everyone was asking for the recipe!
this was great! I changed a few things about it though: used a regular onion, chopped up and cooked with 1 garlic clove (mashed). I also used vegetable stock instead of the water and left a few peas "unmashed" to give it a homey feeling. I don't think it's enough for 4 servings though, more like 2.
I followed the recipe but use frozen peas, half and half, and vegetable broth (made from "Better Than Bouillon" in the vegetable flavor). Excellent, just excellent. It's sweet all by itself, it's the most beautiful shade of green (not chartreuse), it's filling and has fiber, and it's not heavy calories. I love this soup and am going to make it a permanent part of my own personal "dinner spinner". ---Fabienne
Very good soup! What a nice treat since it is change from the usual split pea soup. I did use frozen peas & chicken broth, a stick blender and I did not strain it. We really enjoyed it. Next time I will make a double batch (or more) because it was no where near enough for my family of 3.
This has become a mainstay this late spring, and will probably remain one, as long as the farmers' market has fresh peas for sale. I add a half teaspoon of white pepper and a scant teaspoon of salt while the peas are simmering and use my immersion blender to (more or less) puree. Straining seems tedious, pointless, and counterproductive. So easy and tasty! And good hot or cold!