Pea soup is a dish that has been part of traditional cuisine in many cultures throughout history. Originating in Europe, where it is especially appreciated in England and France, this simple and nutritious soup has been adapted in various Latin American regions, where it goes by different names and variations, such as "crema de chícharos" in Mexico or simply "sopa de arvejas" in countries like Chile and Argentina. Thanks to its versatility and ease of preparation, it is a popular dish that combines the smoothness of peas with fresh ingredients, creating a perfect balance between flavor and texture.
In Latin America, the recipe varies slightly depending on the available ingredients, but the core concept remains intact: a creamy pea soup that can be served either cold or hot. Furthermore, being an economical and healthy option, it is commonly found on home menus and in restaurants, celebrated for its nutritional value and quick preparation time.
How to Make Quick Pea Soup
Ingredients: Margarine, celery, garlic, onion, vegetable broth, frozen peas, white pepper, skim milk, and nutmeg.
Steps:
Topping: prepare garlic and herb croutons, 1/4 cup of freshly chopped parsley, and 2 teaspoons of lemon zest, or grated parmesan cheese, optional.
In a cast-iron pot or a 4-5 quart saucepan, melt the margarine.
Add celery, garlic, and onion.
Sauté until soft, approximately 5 minutes.
Add vegetable broth, peas, and white pepper.
Over medium heat, cover and simmer for 5 minutes.
Transfer the mixture to the bowl of a food processor.
Let it cool slightly.
Purée until a creamy and homogeneous texture is achieved.
Return the mixture to the pot.
Add milk and nutmeg.
Heat for approximately 5 minutes, stirring constantly to prevent sticking.
Top each serving with the topping if desired.
Variation: you can incorporate 1 steamed and sliced carrot, additional whole peas, or sautéed and sliced mushrooms for a different touch.
