Pea soup can be made with dried split peas or fresh peas. The soup can be served without mashing the peas or the peas can be liquefied either by pressing them or by pureeing them.
In this recipe, frozen fresh peas are used. After simmering them in chicken broth, the peas are pureed with an immersion blender. No cream is added.
Does this fresh pea soup rely mainly on the chicken broth for flavor? No, the flavor base is onion and garlic browned slowly in butter.
And to prevent the soup from tasting one-dimensional (because fresh peas are naturally sweet), fresh lime juice was added off the heat just before the soup was ladled into bowls.
Fresh Pea Soup
- 2 tablespoons butter
- 1 onion peeled and roughly chopped
- 4 cloves garlic peeled and lightly pounded
- 2 cups sweet peas if frozen, no need to thaw
- 2 to 4 cups chicken bone broth
- salt to taste
- pepper to taste
- ½ teaspoon chili flakes plus more to garnish
- 1 to 2 tablespoons lime or lemon juice
- fried shallots to garnish (optional)
- 4 egg yolks to garnish (optional)
- Melt the butter in a pot.
- Saute the chopped onion just until starting to brown.
- Add the garlic cloves and continue sauteeing until the onion pieces are well browned.
- Add the peas and cook, stirring, until heated through.
- Pour in three cups of chicken bone broth.
- Sprinkle in half a teaspoon of salt, a quarter teaspoon of pepper and the chili flakes.
- Bring to the boil, lower the heat, cover and simmer for ten minutes.
- Remove the pot from the heat, plunge in an immersion blender and process the peas until smooth (don't worry if the mixture appears too thick at this point).
- Return the to the stove and, with the heat set to low, pour in more bone broth until you get the consistency of a thick but still pourable soup.
- Taste, add more salt and pepper, if needed, then stir in a tablespoon of lime or lemon juice.
- Taste again and, if the soup is still too sweet, stir in the rest of the lime or lemon juice.
- Ladle the soup into bowls. Garnish, if you like, and serve.