Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Comforting Kosher Pea Soup: A Classic Recipe for All Seasons

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Pea soup is a timeless classic that has warmed hearts and homes for generations. Originating from ancient Europe, this hearty dish has made its way into many kitchens around the world, each with its own unique twist. Our kosher version of this beloved soup is both nourishing and soul-soothing, making it perfect for a family gathering or a cozy night in. The simplicity of peas, combined with aromatic vegetables and herbs, makes this soup a favorite choice for kosher families seeking a comforting meal. Whether served as a starter or a main course, this pea soup is sure to become a staple in your culinary repertoire.

Comforting Kosher Pea Soup: A Classic Recipe for All Seasons
Pea soup is a timeless classic that has warmed hearts and homes for generations. Originating from ancient Europe, this hearty dish has made its way into many kitchens around the world, each with its own unique twist. Our kosher version of this beloved soup is both nourishing and soul-soothing, making it perfect for a family gathering or a cozy night in. The simplicity of peas, combined with aromatic vegetables and herbs, makes this soup a favorite choice for kosher families seeking a comforting meal. Whether served as a starter or a main course, this pea soup is sure to become a staple in your culinary repertoire.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 3 cups frozen peas or fresh peas
  • 4 cups vegetable broth kosher certified
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried thyme
  • 1 cup coconut milk or pareve cream for richness
  • 1 tablespoon lemon juice freshly squeezed

What I use for this recipe

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Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
  3. Stir in the peas, vegetable broth, salt, pepper, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld.
  4. Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
  5. Return the soup to the pot and stir in the coconut milk and lemon juice. Heat gently over low heat until warmed through. Adjust seasoning, if necessary.
  6. Serve hot, garnished with fresh herbs or a drizzle of olive oil, if desired.

Notes

For added texture, reserve some whole peas before blending and stir them back into the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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