Spanish pea soup: Barefoot Contessa | Spanish Pea Soup with Crispy Ham
Spanish Pea Soup [Creamy Recipe]
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In this easy recipe guide, you will get to know better the famous creamy Spanish pea soup, or as it is called in Spanish, Sopa cremosa de arvejas or sopa de guisantes in Andalusia.
Not only will you know the recipe and different tips and variants of the ingredients, but you will also know a little about its history.
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Background of the dish
This famous soup has been around for hundreds of thousands of years. It was originally created in ancient Greece around 400 BC, and this was proven thanks to the fact that there are ancient manuscripts in which it is mentioned how vendors traded pea soup.
However, over the years it reached different parts of the world, and the typical recipe that we know today was formed in Andalusia.
The classic touches of southern Spanish cuisine can be easily distinguished in the recipe, especially with the use of Serrano ham as a topping.
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Things You’ll Need for Spanish Pea Soup
For this simple pea soup you won’t need any fancy ingredients, but there are some kitchen tools that are necessary if you want to reach the characteristic creamy texture.
The ingredients are pretty basic, and there are tons of substitutions that you can make according to your personal preference or diet.
When it comes to the equipment, a blender or an immersion blender are key to get the right creamy texture for this soup. But don’t worry!
If you don’t have one you can use a food processor, or just leave the peas as they are, even though you won’t get the creamy consistency.
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves
- 6 slices of Spanish serrano ham
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups (950ml) vegetable broth
- 1 chopped shallots
- 5 cups (650g) frozen peas
- 3 tablespoons butter
- ½ cup (120g) heavy cream
How to make Spanish Pea Soup – Step by Step Guide
- To start making pea soup all you have to do is to melt butter In a large saucepan.
Make sure to do it over medium heat so your butter doesn’t brown In the meantime chop shallots and mince the garlic. - When you finish chopping add those vegetables to the saucepan and cook for 5 minutes, stirring frequently so they don’t burn. Keep an eye on them since the garlic gets browned very easily.
- Then add vegetable broth, peas and season with salt and pepper. Bring to a boil at medium heat and simmer for 15 to 20 minutes, until the peas get a soft texture. Salt and pepper are the best seasonings for pea soup, since they let the flavor of the peas shine, yet still enhance the rest of the flavors in the soup.
- After that, blend the soup until it gets a creamy texture, you can use an immersion blender or a regular one but be careful and add the soup little by little.
- If you are using a blender put the soup back into the saucepan when it’s ready. Of course, you can skip this step but in that case, you won’t get a creamy Spanish pea soup, and you will be able to feel the peas while eating it.
- For the final step pour the heavy cream and mix it with the rest of the soup, then stir until it thickens.
- As an optional step, you can put some slices of Spanish serrano ham in the oven for 5 minutes and use them as a topping for your soup, I recommend you doing that since that is the original Spanish creamy pea soup recipe.
Make sure to do it over medium heat so your butter doesn’t brown In the meantime chop shallots and mince the garlic.
Substitution of ingredients
Thankfully, you can make multiple changes on this easy pea soup recipe, so here I’ll show you the most common ingredient substitution. You can easily adapt this recipe according to your personal preferences or diet.
The easiest substitution is to use fresh green peas instead of frozen peas, this way you’ll get a fresh green pea soup.
The flavor will be stronger and it is a really good substitution, but you have to do the cleaning and cooking of the fresh green peas before, so it’ll take a little bit longer.
Besides that, you can also turn this creamy pea soup into a healthy pea soup! All you have to do is to use cream cheese instead of heavy cream and remove the butter.
You can even use a low-calorie or “light” cream cheese, or sour cream, and it’ll make it way healthier.
If you liked this recipe I encourage you to try other famous Spanish soups such as Spanish rice soup, Spanish oxtail soup, Spanish Garbanzo Soup, I assure you that they will become some of your favorite soup recipes to make on cold winter days.
Tips on Serving Spanish Pea Soup
This Andalusian food can be served in different ways, either as a starter or as a main dish at any meal of the day. Just make sure to serve the right amount for each occasion, since the creaminess in the soup makes it really filling.
The common way to serve it is hot, but if you are looking for what to eat in Cordoba, you’ll be surprised by the fact that it is also served cold! You just have to let it cool on the fridge and you’ll have a refreshing summer soup waiting for you.
I personally recommend you serving it with some crispy serrano ham since it blends really well with the different flavors in the soup.
The best is to Ibérico crispy ham.
Besides that you can also garnish with some chopped parsley on top.
You might also want to try another creamy soup recipe and that is the comforting Spanish pumpkin soup.
How to store Spanish Pea Soup
The Spanish creamy pea soup can be stored in different ways, and you can choose it completely based on your personal preference.
You can either save it in the fridge for a couple of days or freeze it for months, and it’ll still taste the same.
If you want to store it in the fridge, just let it cool at room temperature and pour it in a container with a lid. If you don’t have one of those just cover it with plastic wrap or a clean plastic bag. It can last in the fridge for up to 4 days.
This is one of the best soups to make if you want to freeze it, since unlike other recipes such as Spanish lentil soup or the Spanish chicken soup recipe that is frozen for a short time, meanwhile, the creamy Spanish pea soup can last for months without losing its freshness.
If you want to freeze it all you have to do is to let it cool at room temperature, and then store it in a container with a lid or covered with plastic wrap.
It can last in the freezer for up to 6 months, just be careful and put a tag with the date that you made it, this way you won’t forget about it!
Related Recipes:
- Spanish Lentil Soup Recipe
- Easy Spanish White Bean Soup
- Spanish Bread Soup Recipe
- Warming Garlic Soup
Recipe Card: Creamy Spanish Pea Soup
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 4 tablespoons extra virgin olive oil
- 3 garlic cloves
- 6 slices of Spanish serrano ham (optional)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 4 cups (950ml) vegetable broth
- 1 chopped shallots
- 5 cups (650g) frozen peas
- 3 tablespoons butter
- ½ cup (120g) heavy cream
Instructions
- In a large saucepan melt butter at medium heat. In the meantime chop shallots and mince the garlic.
- Add minced garlic and chopped shallots to the saucepan and cook for 5 minutes, stirring frequently so they don’t burn.
- Then add vegetable broth, peas and season with salt and pepper. Bring to a boil at medium heat and simmer for 15 to 20 minutes, until the peas get a soft texture.
- Blend the soup until it gets a creamy texture, you can use an immersion blender or a regular one but be careful and add the soup little by little. If you are using a blender put the soup back into the saucepan when it’s ready.
- Pour the heavy cream and mix it with the rest of the soup, stir until it thickens. As an optional step, you can put some slices of Spanish serrano ham in the oven for 5 minutes and use them as a topping for your soup.
In the meantime chop shallots and mince the garlic.Notes
The shallots can be replaced by leek, all you have to do is to grab the white part of the leek and chop it. The flavor and texture are pretty much the same, and you’ll get a delicious leek and pea soup.
The best spices for pea soup are salt and pepper, but feel free to use any type of pepper of your choice, such as cayenne pepper, white pepper, black pepper, etc.
I also recommend you to use more vegetables, even though the flavor of the peas will be the strongest one, if you add carrots, peppers, and more you’ll be able to add a lot of nutrients to your soup.
So you can take inspiration from the Spanish Vegetable Soup and the Spanish Garlic Soup and add some vegetables from those recipes.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 325Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 11gCholesterol 26mgSodium 760mgCarbohydrates 28gFiber 8gSugar 11gProtein 13g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.
If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
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Paulina
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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Spanish Pea Soup Recipe – Spanish Cuisine: Soups. “Food”
Spanish pea soup recipe – Spanish cuisine: Soups. “Food”
EXTROM OF Food Golden Thousand
- Recipes
- Magazine “Food” No. 88 (150) 9000 recipe book
Include ingredients
Exclude ingredients
Popular ingredients 9The recipe type
Type of recipe was verified “food”
Step recipes
Viderait
Recipes with history
Author:
Maria Katkova
Portations:
1 hour 9000 Recipe author
Author: Maria Katkova65 recipes
Energy value per serving
Calories
Proteins
Fats
Carbohydrates
292
14
11
37
kcal
grams
grams
grams
* Calorie are calculated for raw products
Ingredients
Portations
9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000 9000
Onion
2 heads
Carrot
1 piece
Bay leaf
1 piece
Parsley
1 stem
88 (150) 9000 recipe book005
2 Finely chop the onion and fry in oil (5 minutes).
ToolCeramic knife
3Boil the tomatoes, remove the skin and chop finely.
Tool Electric Kettle
4Add garlic, tomatoes, peppers and fry over low heat until sauce is obtained.
5 Boil the spinach leaves.
6Remove the onion, carrot, clove, bay leaf. Puree onion, carrot, 4 tbsp. spoons of peas and liquid from the soup.
7Mix with remaining peas, sauce and water if thick.
8 Season, add spinach and cook for 15 minutes.
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Comments (2):
Anastasia SH. May 10, 2016
0
Tasty, however, I would add two times less spinach
Alexey Skomorokhov31 March 2017
0
Understanding Good soup!!!
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Pea soup with smoked meats 9008
To tell the truth, I’m not sure that this soup exists in Spain in this form: I saw a lot of recipes for Spanish pea soup on the Internet, only they all differed from each other and not one contained an indication of the Spanish “prototype” .
Well, the easier it is, let’s improvise; and pea soup must be cooked in winter, few things warm and tonic as much as a plate of thick, rich pea soup with fragrant smoked meats. This soup turns out great on the broth of smoked pork ribs, but for greater “Spanishness” it can be cooked on the bone from the jamon, if you suddenly have one.
Ingredients
4 Portions
for the broth
800 G. Smicen pork ribs
2 Lavra sheets
1 bulb
Greens
Fragrant pepper
250 g. Bulberry
1 stalk of celery
2 cloves of garlic
olive oil
1 tsp. smoked paprika (optional but highly recommended!)
salt
black pepper
Any soup starts with broth. Pour the ribs, cut into several pieces, with cold water, add the bay leaf, half the onion, herbs, allspice, and if there are, then the roots, and bring to a boil. Remove the foam, reduce the heat and cook – for a long time, about two hours: in winter there is still nowhere to rush, but the broth will turn out to be saturated.
After that, you can interrupt – cool the broth and put it in the refrigerator, at the same time it will be easier to remove fat from the surface. Everything else can be thrown away, except for the ribs: remove the meat from the bones and chop finely, it will still be useful to us.
As mentioned above, a truly Spanish soup will be if you cook it on the bone that was left after cutting the jamon. In this case, meat from the ribs can be replaced with diced chorizo sausage.
Heat a little olive oil in a heavy bottomed pot, add the finely chopped onions, carrots, celery and garlic and sauté over low heat, stirring occasionally until the vegetables soften but do not burn. After a few minutes add the meat and then the smoked paprika and mix well. Add the peas, pour in the broth, and simmer for about an hour or more, depending on your preference for the consistency of the pea soup. A blender will also help to play with the consistency – pour off part of the soup and beat until smooth, then return it back to the pan and mix.