Easy Pea Soup
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 cup potato, diced
- ½ cup onion, diced
- Vegetable Option
- Herb Option
- 1 cup chicken broth, fresh or from powder, Shortcut
- ½ cup water
- 1 can condensed green pea soup, (10½ oz / 298 g)
- ½ cup Liquid Option
- Garnish Option
OPTIONS
Vegetable - Use 1 Item
- 1 cup carrot, julienned
- 1 cup celery, sliced
- 1 large tomato, diced
- 1 cup frozen peas, or fresh
Herb - Use 1 Item
- ½ teaspoon dried summer savory
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon dried oregano
- ¼ teaspoon rubbed sage
Liquid - Use 1 Item
- half and half cream
- milk
- water
- chicken broth, Shortcut
Garnish - Use 1 Item
- sour cream, Shortcut
- cooked bacon, crumbled
- fresh mint leaves
- seasoned croutons, Shortcut
Instructions
- In a medium size saucepan, add the potato, onion, Vegetable and Herb Options, broth, and water. Stir together Place on medium high heat and bring to a boil then reduce to low heat, cover, and simmer 10 minutes or until vegetables are tender.
- While the saucepan is simmering, to a medium size bowl, add the pea soup and Liquid Option, whisk until mixture is smooth.
- When the vegetables are tender in the saucepan, stir in the soup mixture. Heat through until piping hot.
- Ladle into bowls, top with Garnish Option, serve and enjoy.
Notes
I will say Fair cost per serving right now as I have not seen that type of soup in Thailand, and if it is in the high end grocery stores, then the per serving price would go up as well. I will price this again if I can find this soup.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream, Croutons.
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