English Pea Soup

By
English Pea Soup
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
357
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.

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.

Nutritional Facts

Total Fat
20g
31%
Sugar
11g
N/A
Saturated Fat
12g
60%
Cholesterol
70mg
23%
Protein
12g
23%
Carbs
34g
11%
Vitamin A
266µg
30%
Vitamin B6
0.3mg
15.2%
Vitamin C
68mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
0.8mg
3.9%
Vitamin K
44µg
55%
Calcium
84mg
8%
Fiber
9g
36%
Folate (food)
120µg
N/A
Folate equivalent (total)
135µg
34%
Folic acid
9µg
N/A
Iron
3mg
17%
Magnesium
63mg
16%
Monounsaturated
6g
N/A
Niacin (B3)
4mg
22%
Phosphorus
225mg
32%
Polyunsaturated
1g
N/A
Potassium
461mg
13%
Riboflavin (B2)
0.3mg
19.2%
Sodium
118mg
5%
Thiamin (B1)
0.5mg
35.6%
Trans
0.2g
N/A
Zinc
2mg
15%

Around the Web