Creamy Pea and Dill Soup
Peas, potato, garlic, onion, and fresh dill blend into a smooth green soup enriched with beef stock.
By Moow Editorial ·
- Cook the vegetables until completely tender before blending for the smoothest texture.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 15 minutes
- Cook time: 25 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 160 kcal
- Protein: 5 g
- Carbohydrates: 19 g
- Fat: 7 g
- Fiber: 5 g
- Sodium: 418 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Soup
Have these measured and ready before you begin.
- 1 1/4 cups (300 ml by volume) peas
- 1 onion, chopped
- 1 potato, diced
- 1/2 bunch fresh dill
- 2 tablespoons olive oil
- 3 garlic cloves
- 1/2 teaspoon salt
- 3 1/3 cups (800 ml) water
- 3/4 cup plus 1 tablespoon (200 ml) beef stock
Directions
1. Combine the olive oil, peas, onion, diced potato, dill, garlic, and water in a medium saucepan.
2. Bring to a simmer and cook until all the vegetables are soft.
3. Carefully blend the soup until smooth.
4. Stir in the beef stock and salt, return to a boil, and cook for 5 minutes more.
5. Remove from the heat and serve.
Sources
Beef stock may contain celery or other allergens; check the label. Vent the blender and work in batches when blending hot soup, or use an immersion blender. Reheat leftovers to 165°F (74°C).