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Cream of Pea Soup

 Cream of Pea Soup
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."
4-5 ServingsPrep/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 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.
Nutritional Facts: 1 serving (1 cup) equals 278 calories, 17 g fat (10 g saturated fat), 53 mg cholesterol, 694 mg sodium, 22 g carbohydrate, 3 g fiber, 10 g protein.