How to Make Tasty Cream of pea soup

Cream of pea soup. Place peas and liquid in a blender or food processor; cover and puree until smooth. In a large pot over medium heat, melt the butter. Add the chicken stock, peas, potato, and salt.

Cream of pea soup If serving cold, transfer to the refrigerator to chill. Heat oil in a large saucepan over medium-low. In a Dutch oven or soup kettle, cook bacon over medium heat until crisp. You can have Cream of pea soup using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cream of pea soup

  1. It’s 3 cups of chicken stock.
  2. You need 11/2 cups of canned peas put through sieve.
  3. Prepare 3 cups of half and half.
  4. Prepare of Salt.
  5. You need 2 tablespoons of flour.
  6. It’s 2 tablespoons of butter.
  7. You need of Pepper.
  8. It’s of Celery salt.
  9. Prepare of Whipped cream.
  10. You need of Paprika.

Using a slotted spoon, remove bacon to paper towels; drain, reserving drippings. Add onion and celery to drippings. Saute until vegetables are tender; drain. Add the peas, water, potatoes, ham, salt, bay leaf and pepper.

Cream of pea soup instructions

  1. Heat stock peas and milk in double boiler.
  2. Melt butter blend with flour add to hot stock.
  3. Mix thoroughly add seasoning.
  4. Little whipped cream and paprika before serving..

This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups. Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until. Make the soup, then leave to cool at room temperature.