Pea Soup Bread Bowls
Cozy up with these Mini Pea Soup Bread Bowls, filled with creamy soup made from Libby’s Sweet Peas. Crisp bread bowls hold the rich, velvety pea soup for a fun, comforting dish that’s perfect for parties or family dinners. Each bite is a delightful combination of warm soup and crusty bread.
by Lisa Huff - Snappy Gourmet
SERVINGS
8
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
8 crusty rolls
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
1 box (32 oz.) chicken broth
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup heavy cream (or half & half)
fresh scallions, chopped (for garnish)
8 crusty rolls
2 tablespoons butter
1 white onion, diced
2 cloves garlic, minced
1 box (32 oz.) chicken broth
1 can (29 oz.) Libby's Jumbo-Can Sweet Peas, drained
1/2 teaspoon celery salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 cup heavy cream (or half & half)
fresh scallions, chopped (for garnish)
Instructions
1. Slice tops off rolls and remove inside bread to form bowl. Set aside.
2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).
3. Spoon soup into bread bowls and top with scallions.
1. Slice tops off rolls and remove inside bread to form bowl. Set aside.
2. Melt butter in pot over medium-high. Add onion and garlic; cook 2 minutes. Add broth, peas, celery salt, thyme, and pepper; stir to combine. Slowly stir in cream, bring to boil then reduce heat to low and simmer 5 minutes. Using an immersion blender, process soup until smooth (or carefully transfer to blender; leave top slightly off to allow steam to escape).
3. Spoon soup into bread bowls and top with scallions.
