Bright green pea soup is something that is probably not kid friendly or to any picky eater, but it’s much more delicious than anyone would ever guess. And, it couldn’t be more simple to throw together on a cold, tired weeknight. With frozen homemade chicken stock and peas in the freezer, you’re practically there. A great advanced prep homemade meal for a night you’re anticipating chaos.
If you don’t mind the green, this soup is savory and slightly sweet. It has a smooth taste with a nice bite – and is perfect with a simple grilled cheese or a simple piece of toast.
Ina’s Easy Pea Soup
- Good olive oil
- 1/2 cup chopped shallots (2 large shallots)
- 1 tablespoon minced garlic (3 cloves)
- 4 cups chicken stock, preferably homemade
- 2 pounds frozen peas
- Kosher salt and freshly ground black pepper
In a deep (8 x 5-inch) heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallots and saute for 3 to 5 minutes, stirring occasionally, until tender and lightly browned. Add the garlic and cook for 1 more minute. Add the chicken stock, frozen peas, 2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Lower the heat and simmer for 5 minutes. Puree with an immersion blender until coarsely pureed. (I like it to have some texture.) Alternatively, use a blender to puree the soup 1 cup at a time. Pour the soup back into the pot and season to taste. Depending on the saltiness of the stock, I may add up to another teaspoon of salt and 1/2 teaspoon pepper to give the soup a very bright flavor.