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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is my simple modified version of pea soup. I modified the recipe to be vegetarian friendly by adding vegetable broth instead of chicken. Ingredients:
3 tablespoons dried onion |
2 tablespoons butter or 2 tablespoons margarine |
2 cups water |
2 chicken bouillon cubes or 2 vegetable bouillon cubes |
1 teaspoon dried dill weed |
1 lb frozen peas |
2 tablespoons cream cheese |
salt and pepper |
Directions:
1. Melt butter or margarine in large pot over medium heat. Add dried onions and cook for about 1 minute( do not burn).
2. Add water, and dill weed to pot. Bring liquid to a boil and add the bouillon cubes, stirring until cubes are completely dissolved.
3. Add frozen peas and bring back to boil, then reduce heat and simmer for 5 minutes or until peas are cooked. Remove pot from heat and set aside to cool for about 3 minutes.
4. Take pea mixture and put into a blender and puree until smooth. Add cream cheese and continue to blend until mixed in completely. Salt and pepper to taste then serve.
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