This sweet pea soup was a personal favorite of mine growing up. It’s simple, sweet and savory, and delicious.
I can’t remember how many times I begged my mom to make this for me as a kid. Now as an adult, I make it up all the time for myself for lunches, the leftovers store and re-heat easily in the fridge and the best part is that you use milk, not cream, and so it is also very calorie friendly! I have to admit though, I love eating this with saltine crackers crumbled all over the top! This soup pairs great with some sourdough bread or a sandwich.
For those of you that are fairly new to cooking, this is a great recipe to learn how to do roux, which is basically a base for making all kinds of creamy soups. For this recipe you melt together flour and butter and gradually add milk and some salt. This gives you your basic roux base. From hear you can make all types of soups- add broccoli and cheese for a creamy broccoli soup, add corn and potatoes for a corn chowder, and for this particular soup you add sweet peas and basil.
- 1/4 c. butter not margarine
- 1/4 c. flour
- 3 cups milk
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp finely chopped fresh basil or 1 tsp. dried basil
- 1 14oz can sweet peas, drained
- In a saucepan over medium-low heat, melt the butter then stir in the flour. Gradually whisk in the 3 cups of milk.
- Bring heat to medium and continue to stir until the mix begins to bubble and thicken. Add salt, pepper, basil, and sweet peas (drained) and cook another minute or two.