Spring Pea Soup

Name: Spring Pea Soup
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American,
Ingredients: 1 container (32 oz) chicken stock; 2 cups water; 1 ham bone; 2 packages (16 ounces each) frozen peas; 1 tsp McCormick® Thyme Leaves; 1 tsp McCormick® Garlic Powder; 1/2 tsp McCormick® Onion Powder; 1/4 tsp McCormick® Celery Seed; 1/2 cup cream; 1 cup diced ham; 1/2 cup sour cream; 2 green onions thinly sliced

This updated version of a classic soup uses frozen peas instead of dried split peas for fresh spring flavor. Serve diced ham, sour cream and green onions on the side so guests can top their own bowl of soup as desired.

15m

PREP TIME

1hr 15m

COOK TIME

244

CALORIES

12

INGREDIENTS

Servings: 8 (1 cup)

Ingredients

1 container (32 ounces) chicken stock
2 cups water
1 ham bone
2 packages (16 ounces each) frozen peas
1 teaspoon McCormick® Whole Thyme Leaves
1 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Onion Powder
1/4 teaspoon McCormick® Whole Celery Seed
1/2 cup cream
1 cup diced ham
1/2 cup sour cream
2 green onions, thinly sliced

KEY PRODUCTS

INSTRUCTIONS

1 Place stock, water and ham bone in large saucepan or Dutch oven. Bring to boil on medium heat. Reduce heat to low; cover and simmer 1 hour. Remove ham bone. Skim off excess fat.
2 Stir in peas and seasonings. Cook on medium heat 5 minutes or until peas are heated through. With center part of cover removed to let steam escape, puree mixture in batches in blender on high speed until smooth. Return pureed mixture to saucepan. (Or puree mixture in saucepan with an immersion blender.) Stir in cream.
3 Ladle into soup bowls. Serve with ham, sour cream and green onions.

TIPS AND TRICKS

To easily skim off most of the fat, prepare soup as directed in step 1. Cool slightly. Cover and refrigerate overnight. Solidified fat can be easily removed. Continue as directed in step 2.