Pea and Ginger Soup

(from saymyname’s recipe box)

Source: Mark Bittman

Serves 4 people

Categories: Main Dish, Mark Bittman, Soup


  • 2 cups peas (fresh or frozen)
  • 2 tablespoons roughly chopped peeled fresh ginger (or more to taste, up to 1/4 cup)
  • salt
  • fresh ground black pepper
  • 1 quart chicken stock (or other stock)


  1. Combine all ingredients in a saucepan; bring to a boil over medium-high heat.

  2. Decrease heat to a simmer and cook until the peas and ginger are very tender, about 15 minutes.

  3. Cook for a few minutes.

  4. Pour into a blender and carefully blend until pureed.

  5. Return to pan over medium-low heat and reheat gently, stirring occasionally.

  6. When soup is hot, adjust seasoning to taste and serve.

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