WHY THIS RECIPE WORKS:
This streamlined recipe couldn’t be simpler, and it results in a velvety, creamy, yet vibrant-tasting pea soup that’s as appropriate to serve for a springtime holiday meal as it is to serve in the dead of winter. Although pea soups often have ham, we left out that meaty element so that the sweet green pea flavor could really shine through. Slowly whisking the chicken broth into the flour and onion mixture avoided floury lumps, the half-and-half added richness without heaviness, and the mint garnish gave our Creamy Pea Soup a fresh herbal finish. You can use tarragon in place of the mint if you like.
SERVES: 8
TOTAL TIME: 30 minutes
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 onion, chopped fine
- Salt and pepper
- 2 tablespoons all-purpose flour
- 4 cups chicken broth, plus extra as needed
- 1½ pounds frozen peas, thawed
- ½ cup half-and-half
- 2 tablespoons minced fresh mint
INSTRUCTIONS:
- Melt butter in Dutch oven over medium heat. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until slightly thickened, about 5 minutes. Stir in peas and cook until tender, 7 to 10 minutes.
- Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and stir in half-and-half. Adjust consistency with extra hot broth as needed. Bring soup to brief simmer over medium heat. Season with salt and pepper to taste. Sprinkle individual portions with mint before serving.
