All the flavors of pea soup in a fraction of the time! This soup uses frozen green peas instead of split peas to come together quickly. Enjoy! -Christine xo
Yield: 7 cups
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1 cup carrot matchsticks*, roughly chopped
- 1 small onion, chopped
- 7 oz. smoked ham, finely chopped
- 32 oz. frozen green peas
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1/2 tsp. salt
- 1/4 tsp. dry thyme leaves
- 1/8 tsp. black pepper
- In a large pot or Dutch oven warm the olive oil and butter over medium-high heat. Add the carrot, onion, and ham to the pot. Cover the pot and reduce the heat to medium.
- Put the frozen peas into a large microwave-safe bowl. Heat on high until hot, 4-6 minutes.
- Meanwhile, add the garlic to the pot and cook while stirring for 30 seconds. Then pour in the chicken broth along with the salt, thyme, and black pepper. Stir and cover. Increase heat to high and bring the broth up to a boil. Reduce heat to a simmer.
- Once the broth is simmering and the peas are hot, use a ladle and scoop some broth over the peas. Use an immersion blender to puree the pea mixture until it’s mushy. (You can alternately do this in batches in a blender). Put the lid back on the pot and let the broth simmer until the carrots are tender.
- Transfer the mushy peas into the broth and stir. Heat through. If you like your soup thinner, add more broth.
*These are sometimes labelled as shredded carrots. If using whole carrots you’ll need two of them. Peel the carrots and then shred them using the large holes on a box grater, or slice them very thinly. This is done so that they cook quickly.