Cream of Pea Soup with Cauliflower

Serving Size: 6
Preparation Time: 0:30

  • 4 tbs.butter

white mirepoix:

  • 1 small onion—chopped
  • 2 stalks celery—chopped
  • 1 leek white and light green part—washed chopped
  • 1 head Cauliflower, small, trimmed lightly—chopped
  • 1 quart chicken stock
  • 10 oz. peas—frozen
  • 1 cup cream light—optional
  • salt and white pepper—to taste
  1. Melt butter in a heavy pot.
  2. Peel and dice or chop the mirepoix vegetables and cauliflower, trimming only as needed, but keeping the ribs and leaves.
  3. Cook slowly to sweat the vegetables.
  4. Add the liquid, bring to a boil with stirring, simmer 20 minutes.
  5. At this point add green peas so they cook in the hot liquid, but just a little. This keeps them bright green and fresh tasting. Now purée and add cream.
  6. Season to taste. Garnish with fresh peas, blanched, or sugar snap peas in pod, just blanched.

Notes: A very simple soup, invented by a student who wanted naturally thickened soup. The simplicity of preparation is deceiving, it is a very good soup that I would serve anywhere.


Steve's #20 Recipes:

About Making Soups

Cream of White Mirepoix Soup
Cream of Mushroom Soup
Cream of Asparagus Soup
Cream of Cauliflower and Pea
Cream of Potato and Leek
Bean and Bacon Soup
Purée of Peas with Ham
Purée of Lentil Soup with Smoked Sausage

©1996, Steve K. Holzinger. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007

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