Uncle Bill's Petite Pea Vegetable Soup

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“This recipe originated with my Grandmother in 1910. Since then, I made modifications to use more veggies to enhance the flavor of the soup.”

Ingredients Nutrition


  1. In a large cooking pot add water, salt, 8 pieces of potatoes and bring to boil.
  2. Reduce heat to simmer and cook until potatoes are just tender.
  3. Remove potatoes to a large bowl, saving the cooking water in the pot.
  4. Add butter to the potatoes and mash.
  5. Now add whipping cream and mix well to incorporate; set aside to add later to pot.
  6. In the meantime, to a small frying pan on medium high heat, add onions and 1 tablespoon of butter and saute for about 5 minutes; DO NOT BURN.
  7. When onions are done, add to the cooking pot.
  8. Add sliced carrots, garlic, broth, diced potatoes and cook until potatoes are not quite tender, about 6 minutes.
  9. Now add celery, cauliflower florets, petite peas, dried dill weed, black pepper and cayenne pepper and simmer for about 6 minutes or until cubed potatoes are just tender.
  10. Add reserved mashed potato mixture, stir well and bring to boil.
  11. Reduce heat to simmer and cook for 3 minutes.
  12. Adjust seasonings to taste.
  13. You may also puree all or part of the soup, depending on how you prefer the soup.
  14. Serve soup hot.
  15. Refrigerate any unused portion of soup.
  16. NOTE: If desired, add about 4 ounces of snow peas or sugar peas.
  17. Remove strings from pea pods and discard.
  18. Cut pea pods into small pieces and add to soup when adding the petitie peas.

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