Pease Soup

As we celebrated the 250th birthday of Jane Austen, we served Pease Soup, which was a staple in the Austen household, using fresh summer peas from the garden. After our event this recipe was requested by many, and we are happy to share it here noting however that we used frozen peas.

 

Pease Soup

1 Tbsp. olive oil
1 large onion, diced
1 stalk celery, chopped
2 cloves garlic, minced
6 c. peas
1/2 c. water
4 c. vegetable broth
1/2 c. half and half
salt and pepper to taste

In a large soup pan, sauté onion, celery, and garlic in olive oil, stirring occasionally, until softened. Add water, peas and vegetable broth and bring to a boil Reduce heat and simmer until peas are tender. Puree soup in food processor or with a handheld blender until creamy and smooth. Return soup to pot, add half and half, salt and pepper. Gently reheat and serve it forth.