English Pea Soup

English Pea Soup
By

All-Clad

Prepared in All-Clad’s Stainless Steel 4 QT Covered Saucepan, this traditional English pea soup will warm you up on those cold winter nights

6
Servings
801
Calories Per Serving
Deliver Ingredients

Ingredients

  • 7  Cups  Fresh English Peas, Shelled
  • Pinch of  Tiny mint leaves for garnishing
  • 1  Cup  Water, chicken stock or vegetable stock
  • Pinch of  Coarse salt
  • 1  Cup  Loosely packed fresh mint leaves, plus about 1 tablespoon fine julienne for the croutons
  • 2  Tablespoons  Unsalted Butter
  • 1/2  Teaspoon  White Wine Vinegar
  • 1  Cup  1/4-inch diced brioche (crusts removed)
  • 1  Cup  Double Cream

Directions

Bring a large pot of salted water to a boil. Prepare an ice bath.

Add the peas to the salted water and cook for 8 to 10 minutes, or until the peas are almost tender.

Add the mint leaves and continue to boil until the peas are completely tender.

Strain and chill the peas and mint in the ice bath.

Transfer to a paper towel lined bowl to drain.

Set up the food mill with the fine disc and place over a large saucepan.

Puree the peas and mint.

Whisk in the cream and stock or water, then the vinegar and salt to taste.

Place over medium heat and bring to a simmer to heat the soup.

Meanwhile, melt the butter in a frying pan over medium heat.

Add the diced brioche and sauté, stirring often for about 3 minutes to brown the croutons on all sides.

Toss in the julienne of mint leaves.

Ladle into soup plates and garnish with the croutons and small mint leaves.

Nutritional Facts

Total Fat
54g
77%
Sugar
3g
3%
Saturated Fat
20g
83%
Cholesterol
295mg
98%
Carbohydrate, by difference
5g
4%
Protein
70g
100%
Vitamin A, RAE
74µg
11%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
156mg
16%
Choline, total
247mg
58%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
5mg
28%
Magnesium, Mg
81mg
25%
Niacin
11mg
79%
Pantothenic acid
4mg
80%
Phosphorus, P
615mg
88%
Riboflavin
1mg
91%
Selenium, Se
112µg
100%
Sodium, Na
496mg
33%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
4µg
27%
Water
235g
9%
Zinc, Zn
13mg
100%

Pea Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Pea Soup Cooking Tip

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.