Reviewed: May 26, 2012

Excellent. Added Penzey's Mural of Flavor and minced sauteed garlic for flavor. Substituted sour cream--delicious hot or cold.

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Reviewer:

Pastor Barbara

Cooking Level: Expert

Home Town: Oak Park, Illinois, USA

Living In: Mills River, North Carolina, USA

Reviewed: May 10, 2012

Very fresh and healthy. My wife (who doesn't eat regular pea soup out of a can) was very impressed. We are trying to eat better, and this soup, with a nice loaf of garlic bread was a delightful supper. Instead of the blender, I used my wand mixer right in the cooking pot for a real fine puree. I used sour cream as mentioned by others instead of the whipping cream. I also used a little white wine and vegetable stock, not water.

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Reviewer:

lclaurie

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Cooking Level: Intermediate

Home Town: Cornish, New Hampshire, USA

Living In: King George, Virginia, USA

Reviewed: May 9, 2012

I LOVE this! I usually make split pea soup but this is really good! I did use vegetable broth instead of water and I did not puree, but left it natural. I'll bet it would be good cold in the summer. I'll let you know! I drizzled each serving with cream in a fancy swirl.

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Reviewer:

Hapygrl

Cooking Level: Intermediate

Reviewed: May 8, 2012

I made a double batch. A little bland. I prepared it before reading the reviews. In retrospect, I should have added additional spices.

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Reviewer:

Roger

Reviewed: May 7, 2012

I added a small piece from a vegetable bouillon cube to the peas while they were cooking and fried them a bit before adding the water, just as I'd make if not to cream it. Poured into the blender and when returned to the pot 3 tablespoons of light whipping cream - many great reviews about it! Smooth soup to an Autumn night here at the South Hemisphere. 5 stars!!!

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Reviewer:

AlwaysKaKa

Cooking Level: Intermediate

Reviewed: May 7, 2012

I absolutely love fresh peas, either eaten raw as soon as I pick them or put in boiling water for about 30 seconds. Just long enough for the butter to melt. For this recipe I left them in the boiling water for 1 min and then used a submersion blender to puree them, added 1 tb of butter along with the heavy cream. When I first came across this recipe I thought, how nice a fresh pea recipe that does not call for mint.

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Reviewer:

slo_cook

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: San Luis Obispo, California, USA

Reviewed: May 6, 2012

WOW this soup is awesome!!! I had to use what was available so I used immature garlic stalks instead of shallots (very similar) and homemade chicken broth because I had some left over. I am confident it would taste just as great just the way it was written too.

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Reviewer:

Tulippilut

Reviewed: Feb. 18, 2012

I made this for my Mother and she loved it! This is her rating because I do not care for pea soup however, if I HAD to drink pea soup this is the one I would chose!

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Cooking Level: Expert

Reviewed: Jan. 30, 2012

I made this soup but changed a few things. I cooked some bacon in the soup pot, then added a little garlic and some regular onion. When that was semi soft I added chicken broth. I simmered that for about 10 minutes and used my immersion blender. I then added cut potatoes and carrots. When they were done I removed them and added the fresh peas. After they were cooked I used the immersion blender again and then added the potatoes and carrots. I know it is basically a completely different recipe but it was delicious.

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Reviewer:

margretreilly

Cooking Level: Expert

Reviewed: Sep. 22, 2011

LOVE THIS!! I used chicken broth instead of water and no butter just evoo due to my daughters allergies. My 2 year old ate a whole bowl of this! Will definitely be making this frequently!

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