For delivery of in-stock items by 12/25, orders must be received by Tuesday, 12/14.

Creamy Spring Pea Soup

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    25 min.
  • Serves
    Serves:
    4-6

A savory spring soup that can be served hot or chilled.

Recipe tags: ham base, easy difficulty, main, stew

Ingredients

Quantity Ingredient
1½ Tbsp Better Than Bouillon® Baked Ham Base
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup heavy cream
3 cups water (divided)
1 bag (16-ounce) frozen peas, rinsed and drained
1 carrot, peeled and cut into pieces for mini food processor
¼ tsp garlic powder
½ tsp ground white pepper
1 tsp dried marjoram leaves

Directions

  • 1

    In a soup pot, over medium-low heat, add Ham Base, butter and flour, cook and whisk until well combined.

  • 2

    In a large glass measuring cup combine 1 cup cream with 1½ cups water. Slowly add cream-water mixture to ham mixture while continually whisking. Remove from heat.

  • 3

    Place peas in electric blender, add remaining 1½ cups water. Cover and blend, until smooth. Return soup to medium heat, pour blended peas into soup pot, stir to combine.

  • 4

    Place carrot pieces in bowl of a mini food processor. Cover and process until finely chopped, stir into soup pot. Stir in garlic powder, pepper and marjoram. Bring soup to a boil, stirring occasionally.

  • 5

    Reduce heat to medium-low, simmer uncovered until done, about 10-15 minutes, stirring occasionally.

Serve with buttery croissants and a fresh apple salad.