Nutritional Info

Nutrition Facts

Serving Size 1 (233g)

Calories 234
Calories from Fat 68 (29%)
Amount Per Serving %DIV
Total Fat 7.5g 12%
Saturated Fat 3.8g 19%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 69.3mg 23%
Sodium 351.8mg 15%
Potassium 306.7mg 7%
Total Carbohydrate 21.3g 7%
Dietary Fiber 4.6g 18%
Sugars 2g
Protein 20.4g 41%

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Recipe Description
I served this soup on Thanksgiving and it was a big hit. It's also great served chilled. The cream adds just a bit of richness, but the soup is terrific without it, for a vegan version.
Prep time
25 min
Cook time
2 hr 25 min
Ready In
2 hr 50 min


Serves Tool

Serves To:USMetric
2 Tablespoon(T)  butter
2 Cup(c)  leeks, white and light green parts, sliced
4 Cup(c)  vegetable broth
3 Cup(c)  water
1 Cup(c)  green split peas
2 Cup(c)  peas (fresh or frozen)
3 Tablespoon(T)  sherry
1/8 Teaspoon(t)  salt, or to taste
1/8 Teaspoon(t)  pepper
1/4 Cup(c)  heavy cream


In a 4 quart saucepan, melt the butter over medium high heat. Add the leeks. Cook, stirring, until softened, about 1 minute. Add the broth and water and bring to a boil. Add the split peas. Return to a boil, then reduce heat and simmer, covered, 1 1/2 hours. Add the peas and return to a boil. Reduce heat and simmer, covered, 30 minutes longer. Stir in the sherry, salt and pepper. Simmer, uncovered, 15 minutes longer. Strain the soup, reserving the broth. Place a third of the solids in a blender container. Cover and blend until smooth. With the motor running, gradually pour a third of the broth into the container and blend until combined. Repeat with remaining soup. Return soup to saucepan. Stir in cream, return to heat, and cook to desired temperature.

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Sherried Pea Soup
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