Name: Velvety Smooth Pea Soup Recipe
Ingredients: 1 tablespoon Butter: Butter, the golden fat of dreams, provides a rich, creamy base to start our soup. It adds a depth of flavor that olive oil alone cannot replicate, creating a luscious mouthfeel and enhancing the overall richness of the soup. When heated, butter also contributes to browning the onions and celery, a process that unlocks deeper, sweeter flavors. For this recipe, unsalted butter is preferred as it allows you to control the saltiness of the final dish. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe to compensate.; 1 tablespoon Extra-Virgin Olive Oil: Extra-virgin olive oil is the healthy heart of this recipe, bringing a fruity, slightly peppery note that complements the sweetness of the peas and vegetables. Its high smoke point makes it ideal for sautéing, and its robust flavor adds complexity to the initial stages of cooking. Choose a good quality extra-virgin olive oil for the best flavor. The combination of butter and olive oil is a classic culinary technique, marrying the richness of butter with the health benefits and nuanced flavor of olive oil, creating a balanced and flavorful cooking medium.; 1 medium Onion, chopped: Onions are the aromatic foundation of countless savory dishes, and pea soup is no exception. When sautéed, onions release their pungent compounds, transforming into a sweet, mellow base flavor that underpins the entire soup. Chopping the onion into small, even pieces ensures that it cooks uniformly and softens beautifully in the butter and olive oil. Yellow or white onions are both suitable for this recipe; yellow onions tend to be slightly milder and sweeter, while white onions offer a sharper, more pungent flavor. Either will work wonderfully.; 1 stalk Celery, chopped: Celery, often underestimated, is a crucial ingredient in soup making. It provides a subtle, savory, and slightly peppery note that adds depth and complexity to the flavor profile. Celery also contributes a refreshing crispness in its raw state, but when cooked, it softens and releases its aromatic compounds, blending seamlessly with the onion and garlic to create a harmonious vegetable base. Make sure to chop the celery into small pieces similar in size to the onion to ensure even cooking.; 2 cloves Garlic, chopped: Garlic, the pungent powerhouse of the kitchen, is a must-have in this pea soup. Its aromatic intensity awakens the senses and adds a layer of savory depth that elevates the entire dish. When sautéed briefly, garlic releases its characteristic aroma and mellows in flavor, becoming sweet and nutty. Fresh garlic cloves are always preferred for their vibrant flavor. Minced or finely chopped garlic works best in this recipe, allowing its flavor to infuse the soup evenly. Be careful not to burn the garlic, as it can become bitter; cook it just until fragrant, about 30 seconds to a minute.; 1 teaspoon Chopped Fresh Thyme or Parsley: Fresh herbs are the finishing touch that brightens and elevates the flavors of this pea soup. Thyme and parsley are excellent choices, each bringing its unique character to the dish. Fresh thyme offers a slightly earthy, lemony, and subtly minty aroma that pairs beautifully with peas and vegetables. Fresh parsley, on the other hand, provides a bright, clean, and slightly peppery flavor that adds freshness and vibrancy. You can choose either thyme or parsley, or even a combination of both for a more complex herbal note. Chop the herbs finely just before adding them to the soup to maximize their flavor and aroma.; 6 cups Peas, fresh or frozen: Peas are, of course, the star of this show. They provide the signature sweet, slightly grassy flavor and vibrant green color that define pea soup. Both fresh and frozen peas work equally well in this recipe. Fresh peas, when in season, offer the most intense sweetness and delicate texture. Frozen peas are a convenient and readily available alternative, offering excellent flavor and nutritional value. If using frozen peas, there is no need to thaw them before adding them to the soup; they can be added directly from frozen.; ½ cup Water: Water plays a crucial role in the initial cooking process, helping to deglaze the Dutch oven and create a flavorful base for the soup. Adding a small amount of water after sautéing the vegetables helps to prevent them from sticking to the bottom of the pot and allows them to steam slightly, further softening them before the broth is added.; 4 cups Reduced-Sodium Chicken Broth, “No-Chicken” Broth (see Note) or Vegetable Broth: Broth is the liquid backbone of our soup, providing depth of flavor and richness. Reduced-sodium chicken broth is a classic choice, offering a savory, umami-rich base that complements the sweetness of the peas. For a vegetarian or vegan option, “no-chicken” broth or vegetable broth are excellent substitutes. “No-chicken” broth aims to mimic the flavor of chicken broth using plant-based ingredients, while vegetable broth provides a lighter, more herbaceous flavor profile. Using reduced-sodium broth is recommended to control the saltiness of the final dish.; ½ cup Half-and-Half (optional): Half-and-half is the secret ingredient for achieving an extra creamy and luxurious pea soup. While optional, it adds a touch of richness and velvety texture that elevates the soup to another level. If you prefer a lighter soup, you can omit the half-and-half altogether or substitute it with a smaller amount of heavy cream or even plant-based cream for a vegan option. Adding half-and-half at the end of cooking ensures that it doesn’t curdle and maintains its creamy consistency.; ½ teaspoon Salt: Salt is the flavor enhancer that brings all the ingredients together and balances the sweetness of the peas. Start with ½ teaspoon and adjust to taste at the end of cooking. The amount of salt needed may vary depending on the saltiness of your broth and personal preference.; ¼ teaspoon Freshly Ground Pepper, to taste: Freshly ground black pepper adds a touch of warmth and subtle spice that complements the sweetness of the peas and enhances the overall flavor complexity. Freshly ground pepper is always preferred over pre-ground pepper as it offers a more vibrant and aromatic flavor. Adjust the amount of pepper to your taste preference.

Ingredients

Scale

1 tablespoon Butter: Butter, the golden fat of dreams, provides a rich, creamy base to start our soup. It adds a depth of flavor that olive oil alone cannot replicate, creating a luscious mouthfeel and enhancing the overall richness of the soup. When heated, butter also contributes to browning the onions and celery, a process that unlocks deeper, sweeter flavors. For this recipe, unsalted butter is preferred as it allows you to control the saltiness of the final dish. If you only have salted butter on hand, simply reduce the amount of added salt later in the recipe to compensate.

1 tablespoon Extra-Virgin Olive Oil: Extra-virgin olive oil is the healthy heart of this recipe, bringing a fruity, slightly peppery note that complements the sweetness of the peas and vegetables. Its high smoke point makes it ideal for sautéing, and its robust flavor adds complexity to the initial stages of cooking. Choose a good quality extra-virgin olive oil for the best flavor. The combination of butter and olive oil is a classic culinary technique, marrying the richness of butter with the health benefits and nuanced flavor of olive oil, creating a balanced and flavorful cooking medium.

1 medium Onion, chopped: Onions are the aromatic foundation of countless savory dishes, and pea soup is no exception. When sautéed, onions release their pungent compounds, transforming into a sweet, mellow base flavor that underpins the entire soup. Chopping the onion into small, even pieces ensures that it cooks uniformly and softens beautifully in the butter and olive oil. Yellow or white onions are both suitable for this recipe; yellow onions tend to be slightly milder and sweeter, while white onions offer a sharper, more pungent flavor. Either will work wonderfully.

1 stalk Celery, chopped: Celery, often underestimated, is a crucial ingredient in soup making. It provides a subtle, savory, and slightly peppery note that adds depth and complexity to the flavor profile. Celery also contributes a refreshing crispness in its raw state, but when cooked, it softens and releases its aromatic compounds, blending seamlessly with the onion and garlic to create a harmonious vegetable base. Make sure to chop the celery into small pieces similar in size to the onion to ensure even cooking.

2 cloves Garlic, chopped: Garlic, the pungent powerhouse of the kitchen, is a must-have in this pea soup. Its aromatic intensity awakens the senses and adds a layer of savory depth that elevates the entire dish. When sautéed briefly, garlic releases its characteristic aroma and mellows in flavor, becoming sweet and nutty. Fresh garlic cloves are always preferred for their vibrant flavor. Minced or finely chopped garlic works best in this recipe, allowing its flavor to infuse the soup evenly. Be careful not to burn the garlic, as it can become bitter; cook it just until fragrant, about 30 seconds to a minute.

1 teaspoon Chopped Fresh Thyme or Parsley: Fresh herbs are the finishing touch that brightens and elevates the flavors of this pea soup. Thyme and parsley are excellent choices, each bringing its unique character to the dish. Fresh thyme offers a slightly earthy, lemony, and subtly minty aroma that pairs beautifully with peas and vegetables. Fresh parsley, on the other hand, provides a bright, clean, and slightly peppery flavor that adds freshness and vibrancy. You can choose either thyme or parsley, or even a combination of both for a more complex herbal note. Chop the herbs finely just before adding them to the soup to maximize their flavor and aroma.

6 cups Peas, fresh or frozen: Peas are, of course, the star of this show. They provide the signature sweet, slightly grassy flavor and vibrant green color that define pea soup. Both fresh and frozen peas work equally well in this recipe. Fresh peas, when in season, offer the most intense sweetness and delicate texture. Frozen peas are a convenient and readily available alternative, offering excellent flavor and nutritional value. If using frozen peas, there is no need to thaw them before adding them to the soup; they can be added directly from frozen.

½ cup Water: Water plays a crucial role in the initial cooking process, helping to deglaze the Dutch oven and create a flavorful base for the soup. Adding a small amount of water after sautéing the vegetables helps to prevent them from sticking to the bottom of the pot and allows them to steam slightly, further softening them before the broth is added.

4 cups Reduced-Sodium Chicken Broth, “No-Chicken” Broth (see Note) or Vegetable Broth: Broth is the liquid backbone of our soup, providing depth of flavor and richness. Reduced-sodium chicken broth is a classic choice, offering a savory, umami-rich base that complements the sweetness of the peas. For a vegetarian or vegan option, “no-chicken” broth or vegetable broth are excellent substitutes. “No-chicken” broth aims to mimic the flavor of chicken broth using plant-based ingredients, while vegetable broth provides a lighter, more herbaceous flavor profile. Using reduced-sodium broth is recommended to control the saltiness of the final dish.

½ cup Half-and-Half (optional): Half-and-half is the secret ingredient for achieving an extra creamy and luxurious pea soup. While optional, it adds a touch of richness and velvety texture that elevates the soup to another level. If you prefer a lighter soup, you can omit the half-and-half altogether or substitute it with a smaller amount of heavy cream or even plant-based cream for a vegan option. Adding half-and-half at the end of cooking ensures that it doesn’t curdle and maintains its creamy consistency.

½ teaspoon Salt: Salt is the flavor enhancer that brings all the ingredients together and balances the sweetness of the peas. Start with ½ teaspoon and adjust to taste at the end of cooking. The amount of salt needed may vary depending on the saltiness of your broth and personal preference.

¼ teaspoon Freshly Ground Pepper, to taste: Freshly ground black pepper adds a touch of warmth and subtle spice that complements the sweetness of the peas and enhances the overall flavor complexity. Freshly ground pepper is always preferred over pre-ground pepper as it offers a more vibrant and aromatic flavor. Adjust the amount of pepper to your taste preference.

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Instructions

Sauté the Aromatics: Begin by placing your Dutch oven or a large, heavy-bottomed pot over medium heat. Add the butter and extra-virgin olive oil to the pot. Allow the butter to melt completely and shimmer in the oil, creating a fragrant base for your soup. Once melted, add the chopped onion and celery to the pot. Cook, stirring occasionally with a wooden spoon or spatula, until the onion and celery have softened and become translucent, about 4 to 6 minutes. This gentle sautéing process allows the vegetables to release their aromatic compounds and develop a sweeter flavor, forming the foundation of your soup’s deliciousness.

Infuse with Garlic and Herbs: Once the onion and celery are softened, add the chopped garlic and fresh thyme (or parsley, if using) to the pot. Cook, stirring constantly, until the garlic becomes fragrant, about 10 seconds. Be careful not to burn the garlic, as it can become bitter and detract from the overall flavor of the soup. The brief cooking time is just enough to release the garlic’s pungent aroma and allow the herbs to infuse their flavor into the base of the soup.

Add Peas, Water, and Broth: Now it’s time to introduce the star ingredient – the peas! Stir in the fresh or frozen peas to the pot, ensuring they are evenly distributed with the sautéed vegetables. Pour in the ½ cup of water, followed by the 4 cups of reduced-sodium chicken broth (or your chosen broth alternative). The water helps to deglaze the pot and create a flavorful liquid base, while the broth adds depth and richness to the soup.

Simmer to Tenderize: Increase the heat to high and bring the soup to a lively simmer. Once simmering, reduce the heat to maintain a gentle, lively simmer. Cook until the peas are very tender and have lost their bright green color, about 10 to 15 minutes. This cooking time allows the peas to soften completely and release their sweet flavor into the broth, creating the characteristic taste of pea soup. If using frozen peas, they may take slightly longer to become tender.

Puree to Perfection: This is where the magic happens! Carefully puree the soup until it reaches a velvety smooth consistency. You have two options for pureeing:
- Countertop Blender: If using a countertop blender, work in batches to avoid overfilling and potential splattering of hot liquid. Carefully ladle the hot soup into the blender jar, filling it no more than halfway. Secure the lid tightly and place a kitchen towel over the lid to prevent any hot soup from escaping. Start blending on low speed and gradually increase to high speed until the soup is completely smooth and creamy. Pour the pureed soup into a clean pot or bowl. Repeat with the remaining soup until all batches are pureed.
- Immersion Blender: For a more convenient and less messy approach, use an immersion blender directly in the Dutch oven. Carefully insert the immersion blender into the pot of soup, ensuring the blade is fully submerged. Blend the soup in smooth, up-and-down motions until it is completely smooth and creamy. Be cautious when using an immersion blender with hot liquids to avoid splattering.
Safety Note: Exercise extreme caution when pureeing hot liquids, regardless of the method you choose. Hot soup can easily splatter and cause burns. Always work in batches if using a countertop blender, never overfill the blender jar, and secure the lid tightly. If using an immersion blender, keep the blade fully submerged and blend in smooth, controlled motions.

Finish and Season: Once the soup is pureed to your desired consistency, return it to the Dutch oven (if you used a countertop blender). Stir in the half-and-half (if using) for added creaminess and richness. Season with salt and freshly ground black pepper to taste. Start with the recommended amounts and adjust according to your preference. Taste the soup and add more salt or pepper as needed to achieve the perfect balance of flavors.

Serve and Enjoy: Your homemade velvety smooth pea soup is now ready to be served! Ladle the warm soup into bowls and garnish as desired (see “How to Serve” section for serving suggestions). Enjoy immediately and savor the comforting flavors of this classic soup.

Nutrition

Serving Size: One Normal Portion
Calories: 250-300 kcal
Sugar: 10-12g
Sodium: 400-500mg
Fat: 12-15g
Saturated Fat: 5-7g
Carbohydrates: 30-35g
Fiber: 8-10g
Protein: 8-10g
Cholesterol: 20-30mg