Pretty Pea Soup

7019719_origFigures as much. I would relocate to a city that immediately gets pummeled with two back-to-back, apocalyptic blizzards only days apart.  On Saturday, between the storms, I walked a mile in 9 degree weather to make it class.  Unbeknownst to me, my hair was still slightly damp from my 7 am shower, and   after trekking 3/4 of a mile through the biting wind, I reached upward towards my hair, to find what was no longer my hair, but a crunchy ball of frozen yarn in its stead.  It literally felt like hay had been woven into my hair strands, replacing my curls. Maybe I’m failing to make the proper cold weather adjustments??  I need a good parka with a bouncy collar of foxy faux fur hugging the edges of a hoodie to help insulate my big sponge-like hair that happily absorbs everything.  -_-  Anyways, Monday, right after the big Superbowl win, I made it home from a party in the nick of time, about an hour or so before the second storm blew through.  I got the call from mom a couple days before, to stock up on food just in case I wouldn’t be able to leave the apartment for a few days.  For me that meant buy as much wine, chocolate, and bananas (just in case I would grow deficient in potassium?) to complete my balanced diet. Then, of course, the responsible half of me picked up veggies from the frozen food isle.  Then the next day, snowed in and only halfway through reading Marx’s “Commodities” a required text, my whole chocolate bar was gone, and the wine bottle, half empty!! And so, I figured, for some sustenance, and enough energy to finish reading this manifesto, I’d really need to eat something green. So I pulled out my frozen bag of PEAS, and made a dish that really aided in warming me up. Warm Pretty Pea Soup.  The end product was notably amazing, in part due to the butter(obvi), the mirepoix of veggies, and the stick-to-your-bone creaminess of the soup (it’s all about the texture)! This soup could actually be a dip or a spread it’s so hearty, so honestly whatever your own preferences in regards to consistency, you can make the soup thinner just by adding 1.5 cups of chicken or vegetable stock to the blend.

Things you will need:
Yeilds 4 (6oz) servings (without the stock)
Time: Approx 30 minutes (including prep time)

  • 1/4 cup diced red onion
  • 1/4 cup of diced celery
  • 1/4 cup of diced carrots
  • 3 oz of butter
  • 1 cup of heavy cream + 1/2 cup (separated)
  • 2 tbsp of chopped parsley
  • salt and pepper to taste
  • (1/2-1.5 cups of vegetable broth if desired for a thinner consistency-will surely yield more soup!

Pre-dice the carrots, celery and onion.  On medium heat, melt the butter in a large skillet and add the chopped vegetables. Cook until translucent.  Salt and pepper the vegetables to taste.

Add in the frozen peas, and combine, cooking to thaw the peas.


Add the cream to the pan.9677824\

And parsley.  Add in 1/2 cup of the vegetable broth.  You can always add more later if the soup is still to thick for your liking.

Once the peas are softened and the vegetables and cream have come together, add all the contents to a blender and combine.  To make this step easier, blend the soup in batches, and if you have time, wait until the the peas have cooled a bit before putting them into the blender.


Top with herbs and more cream for garnish and serve!


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