soups stews

Spring Pea Soup

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.
15m
PREP TIME
1hr 15m
COOK TIME
244
CALORIES
12
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Flavor Maker

Plan your meals, build your digital pantry, save recipes, and more!

Ingredients 8 (1 cup) Servings

INSTRUCTIONS

  • 1 Place stock, water and ham bone in large saucepan or Dutch oven. Bring to boil on medium heat. Reduce heat to low; cover and simmer 1 hour. Remove ham bone. Skim off excess fat.
  • 2 Stir in peas and seasonings. Cook on medium heat 5 minutes or until peas are heated through. With center part of cover removed to let steam escape, puree mixture in batches in blender on high speed until smooth. Return pureed mixture to saucepan. (Or puree mixture in saucepan with an immersion blender.) Stir in cream.
  • 3 Ladle into soup bowls. Serve with ham, sour cream and green onions.

TIPS AND TRICKS

To easily skim off most of the fat, prepare soup as directed in step 1. Cool slightly. Cover and refrigerate overnight. Solidified fat can be easily removed. Continue as directed in step 2.

NUTRITION INFORMATION

(per Serving)

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings