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
200
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
10g
14%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
42mg
14%
Carbohydrate, by difference
13g
10%
Protein
19g
41%
Vitamin A, RAE
677µg
97%
Vitamin C, total ascorbic acid
42mg
56%
Vitamin K (phylloquinone)
969µg
100%
Calcium, Ca
514mg
51%
Choline, total
35mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
2µg
0%
Folate, total
171µg
43%
Iron, Fe
8mg
44%
Magnesium, Mg
160mg
50%
Manganese, Mn
3mg
100%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
176mg
25%
Selenium, Se
4µg
7%
Sodium, Na
265mg
18%
Vitamin D (D2 + D3)
1µg
7%
Water
301g
11%
Zinc, Zn
2mg
25%

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.