Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds split green peas, picked over, rinsed

  2. 3 quarts (12 cups) chicken broth

  3. 4 tablespoons butter

  4. 4 carrots, peeled and grated

  5. 2 onions, finely chopped

  6. 1 leek rib, cleaned and finely chopped

  7. 3/4 cup chopped lettuce

  8. 2 teaspoons granulated sugar

  9. 1/2 teaspoon salt

  10. 2 cups loose-pack frozen peas, thawed

  11. 3/4 cup whipping cream

  12. 3/4 cup milk

  13. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Place l 1/2 pounds dry peas in a large stockpot. Add chicken broth and bring to a boil; reduce the heat and simmer on low for 10 minutes. Skim the surface of foam.

  2. Meanwhile melt butter in skillet; saute 4 grated carrots and 2 finely chopped onions until tender and browned. Add 1 finely chopped leek rib and chopped lettuce; simmer on low for 10 minutes, stirring frequently.

  3. Stir the vegetable mixture into the soup; add sugar and salt. Continue simmering until the green split peas are tender, about 2 hours.

  4. About 10 minutes before serving add 2 cups peas (1 cup at a time) to a blender or food processor; star motor and slowly pour in 1/2 cup soup from the stockpot. Puree until smooth.

  5. Return pea mixture to the stockpot; stir in cream and milk. Heat thoroughly, add butter, stir and serve.


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