Remember eating this creamy pea soup growing up? Try this nostalgic recipe and start a new family tradition.
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Creamy Pea Soup
Prep Time 30 minutes
Cook Time 35 minutes
Servings 8 servings
- 4 tbsp Butter
- 1 Medium yellow onion thinly sliced
- 2 stalks Celery thinly sliced
- 2 Medium carrots peeled and thinly sliced
- 4 Leeks cleaned and sliced (white and light green parts only)
- 5 Garlic cloves
- 5 cups Chicken broth
- ¼ tsp Dried thyme
- 2 Bay leaves
- 4 cups Frozen peas
- 3 cups Milk
- ¼ tsp Salt
- ¼ tsp Freshly ground black pepper
- ¼ tsp Ground nutmeg
- 1½ cups Diced cooked ham
- Melt the butter in a stockpot over medium heat. Add the onion, celery, carrots, leeks and garlic. Cook until softened, 10 to 14 minutes, stirring occasionally. Add the chicken broth, thyme and bay leaves. Bring to a boil. Turn the heat to low and cover. Simmer for 20 to 25 minutes, or until the carrots are tender.
- Remove the bay leaves and add the peas. Bring to a boil. Turn the heat to low and simmer, uncovered, until the peas are cooked, 2 to 3 minutes. Pour in the milk. Season with salt, pepper and nutmeg. Let the soup cool slightly.
- Transfer the soup to a blender in batches. (Do not fill the blender more than halfway.) Puree until smooth and creamy. Return the pureed soup to the stockpot. Add the ham and heat the soup over medium-low heat until heated through. Ladle soup into bowls and top with croutons.
Tip: To clean leeks, cut them in half lengthwise. Wash under cold running water, fanning the layers to remove dirt and grit. Shake then pat dry with clean paper towels; thinly slice. Copyright © 2019 Jersey Journal