At first I wasn’t sure exactly how I was going to make this soup from Simply in Season. I only get a handful of peas at a time from my CSA, and the shelling peas were washed away in my garden (I have plenty of snow peas though!). Luckily for me I found a little booth at the farmer’s market where they were selling peas that were already shelled! Well worth it to me.FOR PRINTABLE VERSION CLICK HERE: Fresh Pea Soup
1 onion (chopped)
1 potato (chopped)
3 1/2 cups water
2 tsp salt (to taste)
3 cups peas
1. In a large saucepan, saute’ the onion in 1 T of oil, until golden, about 7-10 minutes.
2. Add the potato, water, and salt and cook over medium heat until soft, 10-15 minutes.
3. Add the peas and cook until bright green. Puree, taste and adjust seasoning, and serve warm. If desired, garnish with a dollop of yogurt, sour cream, and/or fresh chopped dill or parsley.
Servings: 4
The Verdict: It was pretty good, but I think I like the regular split pea soup better.
Nutrition Facts
Serving size: 1/4 of a recipe (16.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated by Living Cookbook Recipe Management Software
Amount Per Serving
Calories 261.85
Calories From Fat (7%) 17.82
% Daily Value
Total Fat 2.12g 3%
Saturated Fat 0.24g 1%
Cholesterol 0mg 0%
Sodium 1711.14mg 71%
Potassium 550.2mg 16%
Total Carbohydrates 51.59g 17%
Fiber 9.45g 38%
Sugar 1.65g
Protein 10.18g 20%
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It sounds like it would be good.
M recently posted..Meal Plan 7-5-7-11
I sooo love fresh peas. They are incredibly good. I never thought of making pea soup with fresh peas, but it looks and sounds delicious and I do love split pea soup. Thanks so much for the recipe. I’ll look for fresh peas at the farmers’ market this weekend.
Shirley
gfe–gluten free easily recently posted..Blueberry Honey Pie with Honey Whipped Cream Gluten Free- Dairy Free- Refined Sugar Free
I’ve never seen fresh pea soup before, but I love split pea!
Tara recently posted..Tuesday Twister July 6th
Ah! I had a bunch of hulled hull peas from the local farmer’s market last week. I always ate them raw (just like black eyed peas- shell them and pop them in my mouth), and many had already begun to sprout. I looked everywhere for a good, simple pea soup recipe! I wish I’d have had this last week.
By the way, there’s a medieval recipe for young pea soup that calls for it to be served over a piece of chicken. I don’t know why this worked, but served plain, the soup was… plain. That tiny piece of chicken in the bowl brought the whole soup to life, though! Strangest thing…