This pea soup recipe is the easiest you will ever make.
You might even raise an eyebrow in wonder at just how simple it is. Surely it needs more? I think no. So many pea soups seem overcomplicated. Because peas transform into a delicious soup so effortlessly, for me, keeping it simple is the key. Try it. I hope you will be pleasantly surprised.
You can use frozen or fresh peas for this pea soup recipe. Frozen peas are a cheap and easy choice and the flavour is still great. This soup is also very good served chilled!
2½cups/600mls of vegetable stock (broth) or water
1 pound/450g of frozen or fresh peas
½ teaspoon of salt
freshly ground black pepper
½ teaspoon of sugar
½ cup/125mls of plain yogurt plus a couple of tablespoons more if you want to dollop a little on top. Full fat or Greek is best here.
1-2 tablespoons of chopped fresh mint or coriander (cilantro)
Put the stock, broth or water in a medium to large pot and bring to the boil.
Add the peas, bring back to the boil and simmer for 5-6 minutes until very tender.
Now season with salt, pepper and sugar and blend the soup with a food processor or hand blender until smooth. If you like pea soup that's really smooth, you will need to put it through a sieve or strainer but it's not really necessary.Add the yogurt to the soup and return to the heat, cooking on a low simmer for about a minute, stirring well to combine. If you use low fat yogurt here, you may find that the yogurt curdles or splits a little which is why I specified full fat. If you really want to use low fat, you could add the yogurt to the soup when blending but it will cool the soup a little - not a problem if you are serving the soup chilled. Alternatively, you could leave the yogurt out altogether. The soup will still be delicious.
I like to serve pea soup topped with a little dollop of yogurt and a little chopped fresh mint or coriander (cilantro). Another option is to add the herbs as you blend the soup but I quite like just a scattering on top.