Three Pea Soup
The addition of fresh peas and pea pods gives a new twist to this split pea soup.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationegg-free, peanut free, soy free, tree nut free, vegetarian
Type of Dishsoup
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 2 cloves, minced garlic
- 6 cups water
- ½ cups split green or yellow peas, sorted and rinsed
- ½ cup half-and-half
- 1 tablespoon all-purpose flour
- Salt and freshly ground black pepper to taste
- 1 cup fresh or frozen green peas
- ¼ pound snow peas, strings removed and cut crosswise into 1-inch pieces
Heat the oil in a heavy 3-quart saucepan over medium heat. Add the onion and garlic and saute, stirring constantly, until the onion is golden, about 5 minutes.
Add the water and split peas. Bring to a boil, reduce heat to low, and cook 35 to 40 minutes, uncovered, stirring occasionally, until the peas are soft. Measure the mixture and add water, if necessary, to make 4 cups.
Beat the half-and-half into the flour with a wire whisk. Beat the mixture into the soup and cook, beating constantly until the soup thickens and the peas break up. Add salt and pepper.
Add the fresh green peas; return to a boil over high heat; cook 8 to 10 minutes or until the peas are tender. Stir in the snow peas; if necessary, add water until the soup reaches the desired consistency. Return to a boil; taste and adjust seasoning; serve.
1994 Bonnie Tandy Leblang