Pea Soup recipe -using- canned peas
Made this for supper tonight. It was good, quick and easy. It comes from an old Pepperidge Farm cookbook.
Cream of Pea Soup
3 cups chicken broth
1 no. 2 can green peas, undrained (I used 2 pint jars)
1 onion, sliced
1 bay leaf
1 tsp sugar
Salt and pepper to taste
2 Tbsp butter
2 Tbsp flour
1 c. light cream or milk
(diced ham, optional)
Add the undrained peas to the broth. Add the onion and seasonings and bring just to the boil. Simmer slowly for 1/2 hour. Take out bay leaf. Rub through strainer. (Puree.) In a saucepan, melt the butter, add the flour and cook, stirring constantly, for three minutes. Remove the pan from the heat and add the pea soup. Return to the heat and cook for 5 minutes, stirring constantly. Add the cream or milk and reheat, but do not boil.
Just a few notes.
I used a stick blender and it worked just fine. The pea skins do not puree easily and add a nice texture to the soup.
The the ham is not included in the original recipe, but I had a small leftover piece so diced it up and threw it in at the end after I added the milk.