- Food and Cooking
Elegant Pea Soup with Caramelized Onions
Perfect for a Dinner Party
Here’s an incredible spring or summer soup recipe that is super easy, takes no time at all, and will knock the socks off your guests! Best of all, most of the ingredients can be found on-hand in your kitchen. It turns out a beautiful bright green color, and is light and flavorful – it’s definately not the thick pea-green color we might think of in a can of split pea soup.
If you really want to wow your dinner guests, try serving the soup tableside like they do in fine dining restaurants. Read How to Pour Soup Table-side.
- 1 - 16 oz. Bag Frozen Peas, (Do not use canned.)
- 2 Large Vidalia Onions
- 2 Tbs. Olive Oil
- 2 Tbs. Granulated Sugar
- Season to Taste Kosher Salt
- Season to Taste Pepper
- Take one onion and cut off each end, peel the skin and roughly chop. In a stock pot heat 1Tbs. of the oil over medium heat and add in the first onion. Cook the onion for just a minute or two, stirring until it starts to appear translucent.
- Add the bag of peas to the pot and cover with 4 cups of water. Turn the heat to medium high and bring to a boil, then turn the heat to low and simmer for about 2-3 minutes until the peas are just tender, but not mushy. Turn the heat off, and let the peas, onion and water cool in the pot a bit.
- While the peas are cooling, take the second onion and cut off each end, peel and cut in half. Then cut each half into six sections.
- Take a small sauté pan and heat the remaining 1 Tbs. of oil over medium high heat. Add the onion to the pan and sauté for about 3-4 minutes, or until the onions begin to turn a light brown. Turn the heat down to low and sprinkle the sugar over the onions and stir to coat. Let the onions caramelize on low heat for about another 5 minutes, stirring occasionally to keep onions from burning. Turn off heat and set pan aside.
- Take out a blender, a soup ladle, and a kitchen towel. Carefully ladle the peas with the liquid and onions from the stock pot into the blender. Cover the top of the blender with the towel, since the pea mixture is still hot. Puree in small batches for a couple of seconds each time, then pour into a holding pot to reheat before serving.
- Add additional broth from the pot to thin the soup to the desired thickness. Add salt and pepper to taste. (Using ground white pepper provides a more elegant look and taste.)
- To serve: Reheat the soup in the holding pot over medium heat. Reheat the caramelized onions over low heat to warm through. Check for the correct seasoning and season again to taste. Ladle the pea puree into a soup bowl and top with just a bit of the caramelized onions.