Easy Pea Soup

By Nigella Lawson

Easy Pea Soup
Karsten Moran for The New York Times
Total Time
15 minutes
Rating
4(1,083)
Comments
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One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.

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Ingredients

Yield:2 to 4 servings
  • 1tablespoon garlic-infused oil
  • 2scallions, finely sliced
  • 4cups (two 10-ounce packages) frozen peas
  • Chicken or vegetable stock concentrate (powder, paste or cube)
  • 2 to 3tablespoons grated Parmesan cheese
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

176 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 10 grams protein; 268 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a saucepan over medium-low heat, and add oil and scallions. Stir until heated, then add frozen peas. Stir well with a wooden spoon.

  2. Step 2

    Add 3 cups boiling water and stock concentrate to taste. Cover, and cook at a lively simmer until peas are tender, 5 to 10 minutes. Remove from heat, and allow to cool until no longer steaming.

  3. Step 3

    Transfer soup to a blender. Add cheese, and purée until mixture is very smooth. Serve immediately or, if desired, reheat to taste.

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Ratings

4 out of 5
1,083 user ratings
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Comments

Joan Canada

This recipe is bland. Sweat onions and the white part of leek before adding chicken stock (home made). Then add frozen peas. Cook for an hour! Yes! Then use an immersion blender and leave in the fridge for 24 hours to let the flavours cure. Then it is delicious ☺

Paul

This recipe is surprising delicious as written with a few simplifications: Use 3 cups of actual stock in lieu of the very English bouillon cube trick. Use 1 tablespoon oil and a couple of garlic cloves in lieu of "garlic-infused oil." The oil will self-infuse while heating. Season carefuly with salt and pepper. It tastes like pure essence of green peas. Resist the temptation to tart it up into something more than it was meant to be. Also good served cold in summer.

William Paley

I cook the frozen peas in the chicken stock only one or two minutes after they have completely thawed in the boil. This gives a very fresh/sweet taste to the soup, especially if served cold. A little whipping cream never hurts either.

Karen

Made this for Easter and all enjoyed it.... I used EVOO and 2 large garlic cloves, as I didn't have garlic infused oil. Used 2 shallots instead of scallions. Added half cup each of fresh mint and cilantro. Will make again.

Cornelius

I really liked it! Thought it wasn’t enough so doubled the peas and everything else! And I was right. It’s the perfect soup for any day of the week.

ElectricAlice

I love this recipe and make it all the time. This time I added a chopped Yukon gold potato when I added the peas — and it make it even better!

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