Creamy Spring Pea Soup

25 Min.
30 Min.
4-6
Ingredients
tablespoons Better Than Bouillon® Ham Base
1½ tablespoons Better Than Bouillon® Ham Base
2
tablespoons butter
2 tablespoons butter
2
tablespoons all-purpose flour
2 tablespoons all-purpose flour
1
cup heavy cream
1 cup heavy cream
3
cups water (divided)
3 cups water (divided)
1
(16-ounce) bag frozen peas, rinsed and drained
1 (16-ounce) bag frozen peas, rinsed and drained
1
carrot, peeled and cut into pieces for mini food processor
1 carrot, peeled and cut into pieces for mini food processor
¼
teaspoon garlic powder
¼ teaspoon garlic powder
½
teaspoon ground white pepper
½ teaspoon ground white pepper
1
teaspoon dried marjoram leaves
1 teaspoon dried marjoram leaves
Directions
  1. In a soup pot, over medium-low heat, add Ham Base, butter and flour, cook and whisk until well combined.
  2. In a large glass measuring cup combine 1 cup cream with 1½ cups water. Slowly add cream-water mixture to ham mixture while continually whisking. Remove from heat.
  3. Place peas in electric blender, add remaining 1½ cups water. Cover and blend, until smooth. Return soup to medium heat, pour blended peas into soup pot, stir to combine.
  4. Place carrot pieces in bowl of a mini food processor. Cover and process until finely chopped, stir into soup pot. Stir in garlic powder, pepper and marjoram. Bring soup to a boil, stirring occasionally.
  5. Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.
Serve with buttery croissants and a fresh apple salad.

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