Spring Pea Soup
By: McCormick Kitchens
Made With:
This updated version of a classic soup uses frozen peas instead of dried split peas for fresh spring flavor. Serve diced ham, sour cream and green onions on the side so guests can top their own bowl of soup as desired.
This updated version of a classic soup uses frozen peas instead of dried split peas for fresh spring flavor. Serve diced ham, sour cream and green onions on the side so guests can top their own bowl of soup as desired.
Key products
Instructions
- Place stock, water, and ham bone in a large saucepan or Dutch oven. Bring to a boil on medium heat. Reduce heat to low, cover, and simmer for 1 hour. Remove ham bone. Skim off excess fat.
- Stir in peas and seasonings. Cook on medium heat for 5 minutes or until peas are heated through. With the center part of the cover removed to let steam escape, puree the mixture in batches in a blender on high speed until smooth. Return the pureed mixture to the saucepan. (Or puree the mixture in the saucepan with an immersion blender.) Stir in cream.
- Ladle into soup bowls. Serve with ham, sour cream, and green onions.
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