Pea soup with smoked salmon

Points® value
Total Time
30 min
8 min
22 min
For this soup recipe, we love how the onion and potatoes are cooked down and flavored in chicken broth, which only takes about 10 minutes. After the peas are added, everything goes into the food processor and is puréed until the thick, tasty broth forms. Top the soup with some smoked salmon and this easy dinner is served. Smoked salmon and chives are a wonderful complementary match. Sprinkle each serving of soup with finely chopped fresh chives for a bit of delicate flavor and added color.


Chicken broth

29 fl oz, 2 (14 1/2-ounce) cans

Uncooked potato

1 large, baking potato, peeled and diced

Uncooked onion

1 medium, chopped

Frozen baby peas

16 oz, (1 bag)

Table salt

¼ tsp

Black pepper

¼ tsp

Black pepper


Smoked salmon, lox

2 oz, diced or thinly sliced


  1. Combine broth, potato, and onion in large saucepan and bring to boil. Reduce heat and simmer until potato is fork-tender, about 10 minutes. Stir in peas, salt, and 1/4 teaspoon pepper and cook until peas are tender, about 5 minutes.
  2. Remove saucepan from heat and let cool 10 minutes. Pour soup into blender, in batches, if needed and blend until smooth. Return soup to saucepan and cook over low heat until heated through, about 2 minutes. Ladle soup evenly into 6 bowls. Top with salmon and sprinkle with remaining 1/8 teaspoon pepper.
  3. Per serving: 1 cup soup and 1 1/2 tablespoons smoked salmon