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+ +

Creamy Green Pea Soup

- + - +

★★★★★

Quick & Easy, Soup

- + +

+ Quick & Easy, Soup +

- - - Prep Time: 5 min - Cook Time: 20 min - Servings: 3-4 + - + Prep Time: 5 min + Cook Time: 20 min + + Servings: 3-4 + +

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Ingredients

-                1 tsp (1-2 cloves) minced garlic
1 tbsp olive oil or butter
4 cups frozen peas
1 cup water
250g cream cheese (low fat or regular)
1 tsp herb-flavoured salt or stock powder
1-2 cups milk
seasonings to taste

-            

Ingredients

+            
+              1 tsp (1-2 cloves) minced garlic
+            

+            
+              1 tbsp olive oil or butter
+            

+            
+              4 cups frozen peas
+            

+            
+              1 cup water
+            

+            
+              250g cream cheese (low fat or regular)
+            

+            
+              1 tsp herb-flavoured salt or stock powder
+            

+            
+              1-2 cups milk
+            

+            seasonings to taste

+          

- + +

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- - -

Description

With peas from the freezer and a carton of cream cheese, you can make a bright green, tasty, substantial and filling soup.

+ + +

Description

+ With peas from the freezer and a carton of cream cheese, you can + make a bright green, tasty, substantial and filling soup. +

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Directions

-            Heat the garlic in the oil or butter until bubbling but not brown, then add the frozen peas and water, cover and cook for 4-5 minutes until peas are tender but still bright green.
Purée in a food processor with the herb-flavoured salt or stock powder and (previously stirred) cream cheese.  Thin with 1-2 cups of milk to reach the thickness you like.
Adjust seasoning, adding salt, pepper and Tabasco to taste.
Sieve part or all of the soup if you want it smoother, or eat without sieving.
Refrigerate for up to 2 days, thinning with water or milk as necessary.
Serve with warmed, crusty, crunchy bread. 
Top each serving with spoonfuls of sour cream and basil pesto, or with tiny croutons, sour cream and tomato salsa.

+        
+
+        
+          Directions
+          
+            
+              Heat the garlic in the oil or butter until bubbling but not brown,
+              then add the frozen peas and water, cover and cook for 4-5 minutes
+              until peas are tender but still bright green.
+            

+            
+              Purée in a food processor with the herb-flavoured salt or stock
+              powder and (previously stirred) cream cheese. Thin with 1-2 cups
+              of milk to reach the thickness you like.
+            

+            
+              Adjust seasoning, adding salt, pepper and Tabasco to taste.
+            

+            
+              Sieve part or all of the soup if you want it smoother, or eat
+              without sieving.
+            

+            
+              Refrigerate for up to 2 days, thinning with water or milk as
+              necessary.
+            

+            Serve with warmed, crusty, crunchy bread.

+            
+              Top each serving with spoonfuls of sour cream and basil pesto, or
+              with tiny croutons, sour cream and tomato salsa.
+            

+          

-    

- - -

Notes

EXTRA OPTIONS: If you have them, cook several chopped lettuce leaves and/or spring onions, and a dozen or so fresh mint leaves with the peas.

+ + +

Notes

+ EXTRA OPTIONS: If you have them, cook several + chopped lettuce leaves and/or spring onions, and a dozen or so + fresh mint leaves with the peas. +

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