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A Green Peas Soup, Without Meat

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Introduction

This recipe presents a delightful take on traditional pea soup, offering a hearty and flavorful dish without the inclusion of meat. “A Green Peas Soup, Without Meat” embraces the natural sweetness and bright taste of fresh or frozen green peas, creating a comforting meal that’s both nourishing and satisfying for all to enjoy.

Tips for this recipe

To ensure a smooth blending process and an authentic flavor, begin by sautéing the green onions in butter before introducing the peas. Using fresh ingredients where possible will enhance the soup’s overall taste profile. Don’t forget to properly season your broth; it can truly make or break this recipe.

Why you will love this recipe

This vegetarian version of pea soup not only caters to plant-based diets but also captures the essence and comfort of classic soups with a fresh, healthy twist. Its rich texture and balance of herbs provide an indulgent yet light meal, appealing to both meat eaters and vegans alike seeking variety in their diet.

Ingredients

10 cups fresh or frozen peas (small, young green peas)
6 cups water
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground mace
2 cloves
2 teaspoons dried thyme
1 teaspoon dried marjoram
4 tablespoons unsalted butter
3 to 4 green onions, trimmed and sliced crosswise into 1/2-inch pieces
1/4 pound fresh baby spinach, coarsely chopped
2 teaspoons minced fresh mint
Additional ingredients for garnish:
Diced toast
Shredded fresh calendula blossoms (optional)

Adviced equipments

– Dutch Oven
– Blender
– Food Mill
– Cuisine Enamel Pot
– Soup Ladle
– Immersion Blender
– Large Skillet
– Soup Bottles with Lids
– Canning Jars
– Steamer Basket
– Spatula with Long Handle

History of the recipe

Green pea soup has a rich history that dates back to ancient times, where it was considered a staple in diets for its nourishing properties. Over centuries, variations on this humble dish have evolved, reflecting regional ingredients and techniques. In contemporary cuisine, this recipe stands as an innovative adaptation of traditional soup-making practices by omitting meat, making it a beloved choice among modern food enthusiasts seeking healthful alternatives without sacrificing taste or comfort.

fun facts about this recipe

Did you know? While peas are often associated with their role as the color green in nature, they have been cherished across various cultures for their nutritional value and versatility in cooking. Green pea soup transcends cultural barriers, being a comfort food in many parts of Europe while also gaining popularity worldwide due to its simplicity and delightful flavor profile. Adding fresh mint elevates the dish’s sensory appeal, hinting at global culinary exchanges that have enriched our palates over time.

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A Green Peas Soup, Without Meat

A Green Peas Soup, Without Meat

amanda

Equipment

  • - Dutch Oven: A classic choice for slow-cooking stews, soups, and braises with thick walls that help distribute heat evenly.

  • - Blender: Essential for creating smooth purees from cooked peas or vegetables to achieve a velvety texture in the soup.

  • - Food Mill: Useful for maintaining small bits of peas in the soup, ideal for texturing without straining.

  • - Cuisine Enamel Pot: Perfect for simmering soups while retaining heat and flavors efficiently on your stovetop.

  • - Soup Ladle: A large ladle that allows easy serving or portioning of the soup to ensure consistent serving sizes.

  • - Immersion Blender: For a quick blending process directly in the pot, perfect for making smooth soups without transferring them.

  • - Large Skillet: Useful for sautéing vegetables before adding them to your soup or roasting peas if preferred.

  • - Soup Bottles with Lids: Great for portion control and preserving leftovers, ensuring a delicious meal is ready when needed.

  • - Canning Jars: For making homemade green pea soup in jars that can be refrited or stored as pantry staples.

  • - Steamer Basket: Useful for steaming fresh vegetables like peas before adding them to your soup recipe if a crisper texture is desired.

  • - Spatula with Long Handle: An easy-to-use tool for stirring and scraping the bottom of pots while making soups, providing safety by keeping hands away from hot surfaces.

Ingredients

  • 10 cups fresh or frozen peas or petits pois (small, young green peas), divided

  • 6 cups water, divided

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1/2 teaspoon ground mace

  • 2 cloves

  • 2 teaspoons dried thyme

  • 1 teaspoon dried marjoram

  • 4 tablespoons unsalted butter

  • 3 to 4 green onions, trimmed and sliced crosswise into 1/2-inch pieces

  • 1/4 pound fresh baby spinach, coarsely chopped

  • 2 teaspoons minced fresh mint

  • 3 tablespoons all-purpose flour

  • Diced toast for garnish (optional)

  • Shredded fresh calendula blossoms for garnish (optional)

Instructions

1

Instruction 1

Put 8 cups of the peas and 4 cups of the water in a large saucepan or Dutch oven. Add the salt, pepper, mace, cloves, thyme, and marjoram, cover, and bring to a boil. Reduce the heat, and simmer for about 45 minutes, until the peas are very tender.
2

Instruction 2

Drain the peas, reserving the cooking liquid in the sauceupan. Puree the peas in a food processor or with a food mill. If using a food mill, discard the skins. Press the puree through a sieve into the reserved liquid, stirring to combine thoroughly. Cover and set aside to keep warm.
3

Instruction 3

Combine the remaining 2 cups of peas with the remaining 2 cups of water in a medium saucepan. Cover and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, until the peas are just tender.
4

Instruction 4

While the second batch of peas is cooking, melt the butter in a sauté pan. Add the green onions, and sauté for about 2 minutes. Add the spinach and mint and stir together, cooking until the spinach has just wilted. Blend in the flour, and cook for about 1 minute.
5

Instruction 5

Drain the peas, reserving the cooking liquid, and stir the peas into the warm soup along with the spinach mixture. Heat until it begins to simmer, adding the reserved pea-cooking liquid—a little at a time—if the soup is too thick. Season with additional salt and pepper, if necessary.
6

Instruction 6

Pour the soup into a tureen, and garnish with diced toast and shredded calendula blossoms, if desired.
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