- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 4 - 6 servings
This soup is so easy to make, and it's just so good - I make it all the time. The idea comes from a good friend of mine. She makes one very similar that I fell in love with it once at her house and I have been making it ever since. I love peas, and their flavor really shines through here, there's nothing to mask it. The onion and garlic just enhance, and the sour cream gives such a great creaminess, I wouldn't leave it out. She always offers either bacon or baby shrimp to top it off, and both are great, but I'm more of a bacon guy. I like it to have some texture, but if you want to you can run it through a sieve and keep out all the (yummy) pea bits.
Ingredients
- butter - 2 tbsp
- onion - 1 medium, roughly chopped
- garlic - 2 - 3 cloves, diced
- peas - 1 1/2 pound bag (700 g) frozen about 3 - 4 cups
- vegetable stock - 3 - 4 cups
- sour cream - 1 cup
- salt and pepper - use very generously
how to
- In a large soup pot, melt the butter over medium heat then add the onion and garlic and cook until softened, about 5 minutes.
- Add the frozen peas, stir for a minute, then pour enough stock over them to cover by about 2 inches.
- Increase the heat and boil gently for about 15 - 20 minutes, until the peas are very soft and the liquid has reduced somewhat.
- Remove from heat, add salt and pepper to taste and puree with an immersion blender until smooth.
- Add the sour cream, and blend until combined.
- Serve topped with a dollop of sour cream and crispy bacon or baby shrimp.
If you want a very smooth texture (you will lose a lot of volume) you can strain the soup through a mesh sieve.
