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Kevin's Pea Souper



4 portion(s)

Pea Soup

  • 500 peas, Frozen or fresh
  • 850 Liquid Chicken Stock
  • 35 grams rice
  • salt
  • cracked pepper

Optional Garnishes

  • 100 grams bacon, chopped
  • 4 heaped tablespoons sour cream and croutons
  • 4 level teaspoons chives
  • 125 grams Sour light cream
  • 125 grams Tomato salsa
  • 6
    Preparation 14min
  • 7
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

    Pea Soup
  1. Pour rice into the bowl and pulverize for 1 minute/speed 10. 

  2. Add the stock and program 10 minutes/Varoma/speed 5. After a few seconds you can turn the speed down to 3, but you want the rice flour to get out from under the blades and distribute well at the start. 

  3. Add the peas to the bowl and program 3 minutes/90°C/speed 5-10 (just increase gradually as the temperature drops). By the end of this time, you should have a smooth soup at 60º which, for me, is the perfect serving temperature for a hot soup. Kevin Sent from my iPad. Thanks Kevin!



Delicious hot or cold.


The image shows the soup with cream cheese, and cracked salt and pepper

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Hi you are right, it is

    Submitted by anniembee on 12. July 2015 - 12:27.

    Hi you are right, it is actually really good! hot or cold, with garnish or without! And it is a great "pantry" stand by, you can have everything at the ready when you need a quick delicious & hearty soup


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  • This is one pea soup I will

    Submitted by pygerbuns on 12. July 2015 - 10:35.

    This is one pea soup I will try, thank for sharing. I love frozen peas as they are so sweet so it must be good.

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