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  • Paula Tiberius

Pea Soup

Now that it’s actually cold in L.A., I want hot soup! I’m starting with something easy because, as you may know, I’m no chef and am learning along the way.

But here’s a really easy recipe – the only fussy thing is that you need a food processor and a strainer, and then you have to CLEAN your food processor and strainer. But if you can manage those two inconvenient hurdles, you’ll have fancy-restaurant-style soup on your table!

Here goes:

Pea Soup

2 tablespoons butter

2 pounds frozen peas

1 small yellow onion

2 large shallots

4 cups of water

1/2 teaspoon salt

1/3 cup whipping cream (optional)

Saute the onions and shallots in butter in a large saucepan until they’re very soft and browning just a little, then add all the peas and water and boil for about 20 minutes.

Puree the mixture in batches in your food processor, then return it to the pot and add the salt. Now get out your strainer and press the soup through with a wooden spoon, into a bowl. It’s not as much of a pain in the ass as you would think and totally worth it for that velvety texture.

You don’t have to strain it – you can leave it wild and woolly with more fibre and texture, but then I think you might want some carrots or spices in there. I’m going to try that so I’ll let you know.

Once it’s cooled a bit, stir in the cream and add croutons if you please!

Kid report: Violet loved it, once the croutons were banished to my bowl.

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