A savory spring soup that can be served hot or chilled.
Creamy Spring Pea Soup
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Prep:
25 min. -
Cook:
25 min. -
Serves:
4-6
Recipes
Recipe tags: ham base, easy difficulty, main, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 1½ Tbsp | Better Than Bouillon® Baked Ham Base |
| 2 Tbsp | butter |
| 2 Tbsp | all-purpose flour |
| 1 cup | heavy cream |
| 3 cups | water (divided) |
| 1 bag | (16-ounce) frozen peas, rinsed and drained |
| 1 | carrot, peeled and cut into pieces for mini food processor |
| ¼ tsp | garlic powder |
| ½ tsp | ground white pepper |
| 1 tsp | dried marjoram leaves |
Directions
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1
In a soup pot, over medium-low heat, add Ham Base, butter and flour, cook and whisk until well combined.
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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.
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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.
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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.
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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.