Cream of Pea Soup Recipe

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Cream of Pea Soup Recipe

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3 1
Publisher Photo
Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4-5 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 can (15 ounces) peas
  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 2 cups water
  • 1 can (12 ounces) evaporated milk
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Directions

Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon. Yield: 4-5 servings.
Originally published as Cream of Pea Soup in Taste of Home April/May 1998, p18

Nutritional Facts

1 cup: 278 calories, 17g fat (10g saturated fat), 53mg cholesterol, 694mg sodium, 22g carbohydrate (11g sugars, 3g fiber), 10g protein.

  • 1 can (15 ounces) peas
  • 2 tablespoons chopped onion
  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 2 cups water
  • 1 can (12 ounces) evaporated milk
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon. Yield: 4-5 servings.
Originally published as Cream of Pea Soup in Taste of Home April/May 1998, p18

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