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Try making this creamy soup for an incredibly inexpensive and elegant meal.
Tags:quick and buttery pea soup,comfort food,creamy soup,food network,quick and easy soup,soup recipes,soups
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Quick and Buttery Pea Soup
You know sometimes frozen vegetables can be even tastier than fresh and they’re less expensive and there’s no better example on this in frozen keys. There flash frozen right after they are fix so their sweet and tender, they’re going to be perfect for my buttery pea soup.
Today, I’m making some incredibly inexpensive but also incredibly tasty meals from ingredients from my freezer that often go under appreciate and under use but not today. Today, I’m making the most from and next stop is my pea soup and I’ve got again the stars of the soup. The peas themselves, here they are and these things are incredible really because each package cost me just over a dollar for so for $2.50 maybe I’m going to get a realty luxurious and elegant soup.
The soup starts off with just a little bit of melted butter. I’m going to use half stick or a quarter cup and just going to throw right into the pan here and get the pan onto a medium heat so that I can sauté the onions briefly just to soften them up. I‘m going to use two medium onions here just going to roughly choppy I just want to get into pieces that will sauté relatively quickly in the butter so that’s great. Now the butter start to melt and I got to stirred it up. When I was small my dad made perogies which are kind of like potato dumplings in a little pockets and he would smother them with onion sauté butter so when I’m sauté my onions I have to kind of think of that. So I can eat this just like this but not today. Today it’s about the peas.
So now I’m ready to add the chicken stock. So I’m going to add the two 15 ounce cans but I always like to use reduce sodium chickens stock just that I can control again the amount of salt in my dish. So next stuff are my peas and they can go right into—well let’s start the fly S. got to be careful they’re like to fly around the kitchen a little bit that’s okay and it doesn’t need long to cook. It only takes about 10 minutes once it comes up to a simmer. While it’s cooking, I’m going to get started on making the compliment for the soup which is some pan grilled crusty bread. And that’s just kind of go about a half inch stick here.
And then what I’m going to do is I’m going to put a bunch of olive oil onto this plate here. I’m seasoning it now by adding just a bit of salt into the olive oil directly here and then just kind of do a quick down on each side just for half a second or and I’m just going to put it on an angle here so I get those cool cross hatch marks on it. All right so one that first side is cooking it, I can go ahead and blend up my soup but I’m just going to give my bread a quick check as well because this side seems to be pretty hot. I like it coming dark like that. It’s perfect.
All right so—well, that is finishing on the side. I can go ahead and purée my soup. I can turn off the heat here and I’m going to grab this nifty contraption I have it’s called an merging blender that makes my life a lot easier because instead of having to work with a blender I can use this and purée the soup right in the pot. All right just so just goes in there and starts purée.
All right so that’s where I want it. Black pepper about 10 grams smells so good and I think my bread is done now so I’m going to turn off the heat on the grill pan perfectly done and now the fun part playing this up and heating it okay and then I like to finish it with a little bit of extra creaminess sour cream right on top just a double and then finally a little bit more crack pepper. Now I got to taste. Okay a little bit of that sour cream in there.