Description
This Creamy Green Pea Soup requires only three basic ingredients for the soup base, and is actually both vegan and gluten free without the toppings. I like to load up my soup with croutons, pancetta, yogurt and fresh peas, but this can easily be personalized to your taste and dietary restrictions.
Ingredients
Scale
Soup:
- 1 large onion
- 6 tablespoons extra virgin olive oil
- 1lb green peas (about 4 cups) frozen or freshly shucked
- 2 ½ cups water
- Kosher salt, to taste
Toppings:
- 4 oz pancetta, cut into 1/4 to 1/2 inch pieces*
- 4 oz bakery bread, such as sourdough or an Italian loaf, crust removed, cut into 1/2 to 3/4 inch cubes
- 1 cup shucked fresh peas or more frozen peas
- 1/4 extra virgin olive oil, divided
- 6oz plain yogurt
- 2–5 tbsp milk or water, or as needed
- Kosher salt and fresh cracked pepper
Instructions
- Cook onions: Warm a Dutch oven or large pot over medium heat. Add 6 tablespoons of oil and onions to the pot. Season with salt. Sauté onions for about 30-45 minutes, stirring occasionally, until golden and caramelized, but not browned. Reduce heat as needed to prevent browning.
- Add peas: Once the onions are sweet and caramelized, add the peas. Season with salt and sauté for about 1 minute. Add water and bring to a boil.
- Blend: Transfer to a blender or Vitamix, and puree until smooth. Taste and adjust seasoning, as needed. If you do not have a high powered blender, strain the soup through a fine sieve after blending for a smoother result. Serve warm, if desired. To serve chilled, cool the soup to room temperature and refrigerate for at least 2-3 hours. You may prepare and chill the soup up to several days in advance.
- Cook pancetta: Add pancetta to a cold, nonstick pan. Turn heat to medium and reduce to low to medium-low after pancetta starts to sizzle. Cook, stirring occasionally, until browned and crispy on the outside, about 10-12 minutes. Transfer to a paper-towel lined plate to drain.
- Make croutons: While the pancetta cooks, warm a nonstick pan over medium heat. Add 2 tablespoons of oil and bread cubes to pan. Season with salt and toss to combine. Cook, tossing occasionally, until browned and crispy throughout, about 12-15 minutes. Reduce heat as needed to prevent burning. Transfer to a plate.
- Thin yogurt: Add milk or water to the yogurt 1 tablespoon at a time, until the yogurt reaches a thick yet pourable consistency.
- Season peas: Right before serving, season the fresh peas with salt and toss in 2 tablespoons of olive oil. Refer to notes if using frozen peas for the topping.
- Serve: Serve warm from pot or chilled. Allow the chilled soup to sit at room temperature for about 10-15 minutes before serving, so it’s not too cold. To plate, distribute soup among bowls and add toppings as desired. Enjoy.
Notes
- If you’re using fresh peas for both the soup and the topping, you need about 3.2lbs of peas in the pod. For just the topping, you’ll need another 12oz.
- You may also substitute 1 cup of frozen peas for the topping. If using frozen peas, defrost them and sauté in olive oil for about 1 or 2 minutes, or until just warmed through. Season with salt. The fresh peas on the other hand can be eaten raw.
- You can substitute bacon or prosciutto for pancetta, or omit for a vegetarian version.
- Store the soup in the fridge for up to a week, or freeze for up to 3 months.
- Store any leftover croutons in an airtight container at room temperature for up to 3-5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of soup + toppings
- Calories: 730
- Sugar: 13g
- Sodium: 395mg
- Fat: 51g
- Saturated Fat: 11g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 23g
- Cholesterol: 28mg
