With winter in full swing with cold rainy overcast days, I thought of making my pea soup for the color and the warmth. I thought this simple Pea Soup With Herbs would be nice to serve this for a simple meal offering to offer up a bit of cheer. It goes perfectly with the no knead French baguette bread that I’ve just perfected. What makes this soup so special is the bright but subtle herb flavors blend with the peas. As one of my tasters said; “Hot or cold, this soup is off the charts.”
Pea Soup With Herbs
- 2 tablespoons butter
- 1 cup diced white sweet onions
- 1 cup diced red onions
- 28 oz. chicken stock, store-bought or homemade
- 1 ½ tablespoons finely chopped fresh tarragon
- ¼ cup finely chopped fresh dill
- ¼ cup finely chopped fresh chives
- 2 10-ounce packages of frozen peas
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoons cream
- Garnish – cream and whole fresh chives
Melt the butter in a large saucepan. Add the chopped onions. Cook over medium-low heat until the onions are translucent. Add the chicken stock, increasing the heat bringing the mixture to a boil. Add the peas and cook until the peas are tender, about 5 minutes. Remove from the heat and add the tarragon, dill, chives, salt, and pepper and mix to combine.
Using an immersion or stand blender, puree the soup on the lowest speed, increasing the speed a bit at a time to avoid splashing out. Pour all the soup into a large bowl. Whisk in the cream. Taste and season the pea soup as needed. Serve hot in individual soup bowls with a swirl of cream with a few whole chives on top as a garnish. Any leftovers can be refrigerated up to five days.
Notes: This Pea Soup With Herbs can be made ahead of time. I’ve yet to try it, but I pretty sure it will freeze nicely. It never lasts very long in our house for me to freeze. It’s good cold or hot depending on your preference. The kind of peas can make a difference. The better the quality, the better the outcome. If you prefer all white onions, that’s fine, it will come out just as good. Do not even consider anything other than fresh herbs in the recipe, it truly makes all the difference in the flavor profile of this soup.
Tips: Good things to know.
- When using an immersion blender to puree hot liquids, make sure not to fill the container too high to avoid burns from splashing out of the hot liquid. Keep your hand on the lid to keep it from popping off due to the pressure and heat expansion. You may find it necessary to divide the liquid and puree it into two portions to blend.
- Taste as you go to avoid over-salting. You can always add salt at the end, but you can’t take it away.
I have to say this Pea Soup With Herbs lasted a nanosecond after it was done. It was all I could do to make sure I had enough for my taste testers to offer their thoughts. It is that special, well worth the time to assemble and make this easy soup.
Time to eat…
P.S. Take a moment to check out or purchase some of the tools I used for this “Pea Soup With Herbs” below. 🙂