Green pea soup from frozen peas is very easy to make. Not only do you not have to bother shelling the peas, but you can also buy truly tender, delicious peas any time for the best pea soup. Here I’m showing you a version without dumplings that is very simple, yet incredibly delicious. Full of fresh spring flavor any day of the year!
The Two Secrets
To make this green pea soup from frozen peas really delicious—even without dumplings—I have two tips:
- Use tender or extra-tender green peas. The type is always written on the frozen pea package, and it really does matter for the flavor of the soup.
- Use butter to cook the carrots. The sweet flavor of the butter, plus the natural sugars caramelizing from the carrots, seasons the soup almost all on its own.
Serving Tip
For truly delicious flavor and a prettier presentation, sprinkle the soup with freshly chopped parsley when serving.
Enjoy!
Green Pea Soup from Frozen Peas, Without Dumplings
A simple yet incredibly delicious spring pea soup for any day of the year.
Ingredients
- 7 oz carrots 200 g, about 4
- 7 oz green peas 200 g, frozen; the more tender, the better
- 1 ½ tbsp butter 20 g
- 4 sprigs parsley or up to half a bunch
- 4 ¼ cups water 1 liter
- salt to taste
For Garnish
- 1 sprig parsley
Instructions
- Peel the carrots and cut them into 1/4-inch-thick (5–8 mm) rounds.
- Melt the butter in a pot over medium heat. Add the carrots and cook them gently for about 5 minutes.
- Pour in the water. Add the parsley, season with salt, bring to a boil, and cook for 15 minutes.
- Add the frozen green peas. Bring back to a boil and cook for 4–10 minutes.The exact cooking time depends on the peas. Tender or extra-tender peas cook in 4–6 minutes.
- Turn off the heat and remove the cooked parsley sprigs from the soup. Serve hot with freshly chopped parsley leaves.
Notes
The photos show one and a half times the quantity, made for 6 people.
Tried this recipe?Let us know how it was!
