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using frozen peas for pea soup

i have never made this before but i would like to make it using frozen peas. i was going to chop up some carrots onion celery and saute it add peas ham hock and simmer in stock

how does that sound any suggestions

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  1. I don't know about making it with frozen peas. I use dried, which comes out great.

    1. You can, but it won't be like Split Pea soup. Fresh Pea soup is a whole different animal, although still delicious.

      1. Frozen peas are better for a Spring "fresh" pea soup, made with chicken stock, cream, scallions, a squeeze of lemon, maybe some dill, pureed in the blender or FP.

        What you want with your ingredients, as other posters have mentioned, is dried green or yellow split peas.

        1 Reply
        1. re: bushwickgirl

          Ditto. Frozen peas are used for fresh pea soups. For thick winter-type split-pea soup, dried green split-peas are the way to go.

        2. Fresh peas play better with a lighter broth, usually chicken, than with something as hearty as a ham hock or anything smoked. You mentioned this idea on another thread. Why are you so set on not using split peas? If it's a matter of using up a bounty of frozen ones, ask for suggestions about THAT.

          1. As other posters have mentioned, split peas are more appropriate for the soup you describe. Split peas do not require soaking, just a longer simmer than fresh peas (or frozen peas) would.

            1. Split pea soup is best with dried split peas. Pasta and peas, use frozen there. Canned peas, donate.

              2 Replies
              1. re: Cheese Boy

                Hey, wait, canned peas do have their applications, lol. I like em' in tuna wiggle.

                1. re: bushwickgirl

                  Ha! You just killed my canned tuna buzz.

              2. As others have suggested, make a "fresh pea" soup. Like the following:

                http://www.foodnetwork.com/recipes/in...

                1. After I make a pea soup from dried peas ,I often add onions cook them until transparent adding frozen peas to finish.

                  1. Frozen peas will be fine for the OP. We make similar fairly often. It'll be a lovely light soup which is great at this time of year as a welcome contrast to the heavier foods (I'm assuming the OP is in the northern hemisphere)

                    1. Tonight I'm making a Jamie Oliver recipe the title of which is, "Pea Soup with Crispy Pancetta, Bread, and Sour Cream". It does indeed use frozen peas. Although Spring peas are favored frozen petit pois are recommended. That's what I'm using. The recipe is in this month's COTM.

                      Here's a link to the actual recipe...
                      http://www.startribune.com/lifestyle/...

                      2 Replies
                      1. re: Gio

                        That's a nice, nice version from Jamie, Gio. I'd probably use creme fraiche, but I can't wait for fresh Spring peas and scallions to try this. I'm stuck with the dried peas for soup now, being it's the season and all.

                        1. re: bushwickgirl

                          The soup was delicious, bushwick. I had to use the sour cream... there's just a dollop... because I used the last of my creme fraiche a few nights ago. I substituted 1/2 & 1/2 for the heavy cream with good results. It's a pretty soup too, and that makes the eating all the more enjoyable.

                          I'll post my report on the COTM Soups and Salads thread.