Pea Soup



  • 8 ounces fresh peas in pods, removed from pods, reserve pods (or 1 cup fresh peas)
  • 1 cup water
  • 1 bay leaf
  • 1 fresh thyme sprig, chopped
  • 1 tsp. olive oil
  • 1/4 medium onion, finely chopped
  • 1/4 medium carrot, finely chopped
  • 1/4 medium celery stalk, finely chopped
  • 1 fresh parsley leaf, chopped
  • Dash sea salt (to taste; optional)
  • Chopped chives (for garnish; optional)


  1. Place empty pea pods (if available), water, bay leaves, and thyme in large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, gently boil for 15 minutes. Strain through sieve, and discard solids.
  2. Heat oil in large saucepan over medium-high heat.
  3. Add onion, carrot, and celery; cook, stirring frequently, for 5 to 7 minutes, or until vegetables soften.
  4. Add  flavored liquid; cook for 5 minutes to blend flavors.
  5. Add peas; cook, stirring occasionally, for 3 to 4 minutes, or until peas are tender-crisp.
  6. Place pea mixture in blender and blend until smooth. Add additional broth (or hot water) to thin consistency, if needed.
  7. Season with salt if desired.
  8. Ladle soup into bowl. Garnish with chives and serve immediately.

Nutritional Information:

  • Calories: 117
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 316 mg
  • Carbohydrate: 17 g
  • Fiber: 5 g
  • Sugar: 7 g
  • Protein: 5 g

Pea Soup

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