Pea soup is indeed a tried-and-true favourite , but this version is probably unlike anything you’ve ever tasted. It is much lighter than your traditional fare and has a far more flavourful taste. This wonderful soup comes courtesy of FLUXI on Tour.
You will need the following ingredients to make this warm, tasty soup.
- 2 cups of frozen sweet peas
- 3 scallions
- 2 tbsp of olive oil
- 2 cups of low sodium vegetable stock
- 3/4 cup half and a half (you can also substitute whole milk, but your soup won’t be rich and creamy)
- 4 tbsp grated Parmesan cheese
- 1 tsp dried chili flakes
Wash and cut the scallions into slices. Heat your olive oil in a pot over medium intensity.
Add the scallions and peas to the pot and soup for about 7 minutes, until the peas are soft.
Add 1 tablespoon of the Parmesan cheese and fold in. Remove about 4 tablespoons of this mixture and set it aside in a small bowl. Add the vegetable broth, the half and half, and the Parmesan cheese to the peas and bring to a boil. Cook for about another 5 minutes.
Remove the pot from the heat and blend the mixture either in a blender or with a handheld immersion blender until the soup becomes very smooth.
Ladle soup into individual bowls. Sprinkle some of the reserved pea and Parmesan mixture and some chili flakes over the top as garnish.
This is best served with some crusty bread and an olive oil and herb mixture for dipping. If you’re wanting a heartier fare, add in a tossed salad as well.
This pea soup is sure to be a big hit with anyone who tastes it–and especially those who might have expected the “typical” version of pea soup.
This keeps for several days in the refrigerator and freezes well, too.