This light and tasty pea soup isn’t the regular thick and heavy split pea soup that usually comes to mind when someone mentions pea soup. It’s quick and super easy to make, too!
Originally published January 22nd, 2013.
When I lived in Michigan, I absolutely hated this time of year.
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In fact, the weather during this time of year was the reason I left Michigan. The miserable, long, dark days, the frigid temperatures, and driving in horrific conditions just made no sense to me. I was so unhappy!
Now that I live in California, I am rewarded with 82º F days in January (that’s what our high is today). However, I have lots of friends and family who still live in those “sub-polar” regions of the mid-West and Toronto so I’m posting this fresh and light pea soup with all of you in mind.
Soup is a “must-have” on a cold day, but this pea soup is not the kind of thick and heavy type that usually comes to mind.
I had an idea to make pea soup with frozen peas instead of dried, and it turned as I thought it would, like a fresh pea soup I made last year. It’s so light and delicious; I’m sure it will be a hit with your family too. Buy some fresh flowers to place on your table and you’ll feel like spring is right around the corner!
Light and Tasty Pea Soup
Ingredients
- 2 tbsp olive oil
- 2 oz pancetta, chopped (omit to make vegetarian)
- 1 large onion, diced
- 1 lb bag of organic frozen peas (if you can get your hands on fresh peas use a little less)
- 4 cups (32 oz) chicken stock (or vegetable stock)
- salt and pepper to taste
- cream (optional)
Place the olive oil and pancetta in a heavy pan and fry for a few minutes, then remove pancetta pieces and set aside.
Add the onion to the oil and saute until it starts to brown, about 7 minutes or so.
Next, add the bag of peas, and stir for about 2 minutes.
Add the stock and simmer for about 20 to 25 minutes or so, or until peas are tender.
Add salt and pepper to taste.
Using an immersion blender, puree the soup until completely smooth.
If you are using pancetta, stir the pieces into the soup at this point. Serve plain, or with a dash or cream if desired. You can’t get any easier than that!
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Light and Tasty Pea Soup
A lighter and more fresh version of split pea soup. Perfect any time of year.
Ingredients
- 2 tbsp olive oil
- 2 oz pancetta, chopped (omit to make vegetarian)
- 1 large onion, diced
- 1 lb bag of organic frozen peas (if you can get your hands on fresh peas use a little less)
- 4 cups (32 oz) chicken stock (or vegetable stock)
- salt and pepper to taste
- cream (optional)
Instructions
- Place the olive oil and pancetta in a heavy pan and fry for a few minutes, then remove pancetta pieces and set aside.
- Add the onion to the oil and saute until it starts to brown, about 7 minutes or so.
- Next, add the bag of peas, and stir for about 2 minutes.
- Add the stock and simmer for about 20 to 25 minutes or so, or until peas are tender. Add salt and pepper to taste.
- Using an immersion blender, puree the soup until completely smooth.
- If you are using pancetta, stir the pieces into the soup at this point. Serve plain, or with a dash or cream if desired.
Nutrition Information:
Yield:
4Serving Size:
10 ozAmount Per Serving: Calories: 280Total Fat: 13gCholesterol: 0mgSodium: 0mgCarbohydrates: 19gFiber: 0gSugar: 0gProtein: 15g
I’ve made this soup several times and twice between Christmas and New Year’s. Not just a spring soup! I use the ready-diced pancetta from Trader Joe’s along with their frozen organic peas. Everybody loves this delicious soup and I highly recommend making it. It’s so quick and easy.
Oh thank you, Margaret! That is so great to hear! Makes me happy! :) CC
[…] Light and Tasty Pea Soup […]
Love how easy and quick this is. No need to resort to convenience foods when something like this is available!
Don’t we know it? Wish others would realize this, too!
I don’t much care for split pea soup—as you say, most renditions I’ve tried tend to be fairly stodgy affairs. But this… ! looks absolutely divine. Perfect for a spring starter. Now we just need the actual season to start! Still waiting around these parts….
I just left Michigan so I understand your anxiousness for spring to be sprung! Goodness, it’s almost mid-April, it’s due!
My daughter loves peas so I have to try this recipe and I am glad you mentioned it was light because it sounds perfect for the spring weather we are having.
It’s a perfect springtime soup, Scarlet! :) Enjoy!
This is almost identical to the spring pea soup I make! It is so easy, and so fresh.
It really is, David! Glad you make it, too!
I like pea soup better with frozen peas. Adding the pancetta is a great idea. YUM!
It really adds a nice flavor!
Looks delicious
Will definitely make it
Thanks
Wonderful, let me know how you like it!
Looks like another really good soup recipe from you…will try soon. Where in Michigan did you stay? I have relatives in Manistee. Michigan is beautiful…but cold. I have to admit, I’m a fair weather California girl. =)
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I cannot see a button to print this. Can you help please? thank you.
Hi Lynne! It was an older recipe I hadn’t updated with a print option, but it’s now there. Just scroll to the bottom and you’ll find it. Let me know if there are any other recipes you need this for. Enjoy! CC
I am SO going to make this soup!
I’m delighted, Lee!! :)
I love pea soup. It has a soft flavor or one can make it rich. Thank you for sharing another.
You’re welcome! I’m glad you like the recipe! CC
I have tried something like that too. Pea soup is really easy to make and tastes just lovely:)