Spring Pea and Broccoli Soup

Spring Pea and Broccoli Soup


(0 votes) 0 0

This soup is very simple to make. This is the perfect soup to start off the spring season just right or even your Easter holiday! It is made with broccoli and peas and this soup ends with a creamy result!

Shared by

Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 1 pound of broccoli florets, stalks peeled and finely chopped
  • 1 quart of chicken broth
  • 1 cup of frozen peas, thawed
  • 1 tablespoon of butter
  • 3 tablespoons flour
  • 2 cups of low fat milk
  • Salt and freshly ground black pepper
  • Snipped chives for garnish

Our Readers Also Loved


First simmer the broccoli in the broth for 15 minutes or until it becomes tender. Add the peas and simmer for everything for 5 minutes longer just to cook everything through.
Then, when the vegetables are tender, puree the mixture (vegetables and liquid) through a blender. (If you puree it with a food processor or a blender, pass the puree through a sieve to remove any tough bits.)
In a clean saucepan, heat the butter and add the flour and cook for a few seconds.
Then, whisk in the strained puree, and bring it to a boil and simmer it for 10 minutes making sure to stir on occasion to make sure the flour does not stick to the bottom of the saucepan. Then, gradually add milk and adjust it to the texture you like. Bring the liquid to a little under a boil. Then season the soup to taste with salt and pepper. Finally, garnish the soup with chives.

Around The Web