Last Updated on February 27, 2014 by Hanna Trafford
If you like pea soup and have always stuck to ham and pea version, you will want to try this recipe. The dill
gives it a brand new flavor and the shrimp is awesome topping!
Ingredients:
- 1/2 tsp. of lemon-pepper seasoning
- 3/4 lb. of raw shrimp, peeled and deveined
- 1 tbs. of vegetable oil
- 1-1/2 cups of sliced leeks (white part only)
- 1/2 cup of chopped onions
- 2 tbs. of butter
- 3-1/2 cups of chicken broth
- 1/2 cup of packed watercress or spinach leaves
- 3/4 cup of instant potato flakes
- 2 tbs. of chopped fresh parsley
- 1/4 tsp. of fresh chopped thyme
- 3 cups of frozen peas, divided
- 2 tbs. of chopped fresh dill
Directions:
- Sprinkle lemon pepper seasoning evenly over shrimp.
- In a large saucepan over medium heat, cook shrimp in oil for about 4 minutes or until shrimp turn pink, stirring occasionally.
- Remove from saucepan and set aside.
- In same saucepan over medium-low heat and covered, cook leeks and onion in butter for about 5 minutes or until tender.
- Remove cover.
- Add the next 5 ingredients and 2-3/4 cups of peas.
- Increase heat to high and bring to a boil.
- Reduce heat to medium and let simmer for 15 minutes.
- In blender, puree soup in 2 batches for 30 seconds or until smooth, adding chicken broth if desired.
- Return soup to saucepan
- Stir in fresh dill and remaining peas and top with cooked shrimp.
Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated.
