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Nida Shahrukh

Creamy Green Peas Soup Recipe

Creamy, sweet, smoky, and green peas, onion, garlic, and some chicken stock come together to make an ultimate pack of delightful fresh and caramelized springs up to enjoy at home. This restaurant-style pea soup seems perfect to get enough healthy nutrients in one go.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Soup, Dinner
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 3 cup Green Peas    (fresh/frozen)
  • 1 large Onion   (medium size, chopped)
  • 5 Garlic Cloves (finely chopped)
  • Fresh Mint Leaves (around 10-12)
  • 5-6 sprigs Coriander      
  • 3 tbsp. Fresh Cooking Cream  
  • 2 tbsp. Extra Virgin Olive Oil    
  • 2 ½  cup Chicken or vegetables Broth/Stock
  • 2 tbsp. Butter      
  • 1 tbsp. Sugar
  • Salt     (as required) 
  • Black Pepper (as required)

Method
 

  1. Take a large size pan and heat theoil over medium flame. Add chopped garlic and onion and sauté 3-4 minutes or untilgolden brown and softened.
  2. Add some salt, black pepper and greenpeas and stir for 5 mints.
  3. Add some chopped fresh mint leaves, coriander and sugar in it.
  4. Now add low-sodium chicken or vegetable stock and keep stirring untilstartst boiling. Keep the mixture boil for about 5 minutes.
  5. Now reduce the heat and let the mixture cool down for 10-15 minutes.
  6. Now add the mixture into blender and make a smooth paste. Strain it through a strainer.
  7. Take the strained mixture into a pan again and add little bit of more water.
  8. Keep stirring the mixture until get boil.
  9. Now reduce the flame, add fresh cream and butter in it and give a gentle mix then take out in a bowl.
  10. Add some chopped mint and coriander leaves. Now garnish the soup by drizzling cream and olive oil.
  11. Serve hot and enjoy.

Notes

  • For the broth, one can easily use vegetable or chicken broth. Both give perfect flavor to the soup.
  • To make ahead soup, store it in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.