Pea Soup

The Goddess and the Pea Soup


The Goddess on the Go made a quick meal

of a beautiful Pea Green Soup

It had onions and peas and a sprinkling of cheese,

a filling meal by the scoop.

Rich with carrots and ham, scrumptious beyond and above

the taste of canned soups by far.

O lovely Pea Soup! O Pea Soup, my love,

what a beautiful Peas Soup you are,

you are!

What a beautiful Pea Soup you are!


Happy Cooking!

& remember

Always Stay in Touch with Your Inner Goddess!


15 - 20 small Carrots, sliced

1 cup of chopped Yellow Onion

3 cloves of chopped Garlic

3 stalks of Celery, ends removed and quartered

3 tablespoons of Butter

1 1/2 teaspoons Salt

1/2 teaspoon Pepper

1/2 cup White Wine

2 pounds of Frozen Peas

4 cups of Chicken Stock

1 tablespoon of Butter, plus 1 tablespoon of Flour for a roux

1/2 - 3/4 pound Boneless Ham, to be cut into small chunks

Shredded Yellow Cheddar Cheese for garnish

Cheese Croutons

Lightly Salted Pea Crisps, for garnish

Serves 6

Cooking Instructions

Boil sliced carrots in water on medium heat for about 8 minutes. 

Strain and set aside carrots.

Melt butter in a large pot. 

Add onions, garlic, celery salt and pepper to the pot and saute for a few minutes, just until onions are clear.

Add wine and simmer 3 minutes.

Meanwhile, cook frozen peas according to microwave directions and add to pot.

Add chicken broth and stir completely.

Puree peas, onions, garlic and celery using an immersion blender or in a standing blender. 

Return soup to pot if using a standing blender.

 Bring all to a low boil.

Work flour into butter and add to pot.  Simmer until it thickens slightly.

Serve in large bowls.

Garnish with shredded cheddar cheese, ham, cheese croutons, and dried lightly salted pea crisps.