Monday, June 10, 2013

Summery Pea Soup with Fresh Herbs

I love soup, and I might be able to eat it 24/7/365!  Usually, when I think of pea soup I think of heavy, chilly weather worthy split pea soup.  I will be first to say, I love split pea soup as much as the next person, but Atlanta, in the summer, isn't the time to have rib-sticking split pea soup, so I thought it would be fun to have a lighter version for summer.

The first thing Z said when she sat down for dinner, "it's green."  You betcha' it's green, it's full of peas and fresh herbs!  I will admit, I used frozen peas.  Because while I am all for shelling peas and using super fresh ingredients, I just didn't have the time.  If you do, great, if not, frozen peas will be just as delightful.

This is a pretty simple and quick dinner to put together, and I am already looking forward to having leftovers tomorrow.

You may be scared to use so much mint and cilantro, but don't.  Trust me, it will not taste like candy cane soup.  The herbs help create the summery, refreshing feel of the soup.  If you do not have mint or cilantro on hand, you can be creative and use basil, or whatever you are feeling like at the moment.

This recipe can also be easily be converted to vegan, just omit the step with the cream.  The potatoes will thicken the soup enough without it.

Summery Pea Soup with Fresh Herbs

2 tablespoons olive oil
1 cup onion, chopped
5 cups broth (my favorite is "chicken bouillon" by Celifbr - gluten-free and vegetarian)
2 packages 10-oz frozen peas
1/3 cup chopped fresh mint leaves
1/3 cup chopped fresh cilantro
2 small red potato, peeled and chopped into 1-inch cubes
1/8 cup heavy cream, could also use sour cream, or Greek yogurt (these are all optional)
fresh ground salt & pepper to taste

Heat olive oil in your favorite soup pot on medium heat;

Add the onions and sauté until softened, about 8 minutes;

In the meantime, boil the potatoes in a saucepan for 12 minutes or until tender;

Add the broth to the onions and heat to a boil.  Add the frozen peas and cook for 4 minutes;

Turn off the heat and add the chopped herbs;

When potatoes are finished, use a slotted spoon and add the potatoes to the soup;

Using an immersion blender, or working in batches with a traditional blender, blend the soup until smooth on slow speed (be careful not to fill the blender too much, or you will have hot green soup all over your kitchen and you);

Return the soup to your soup pot.  Stir in the cream/sour cream/yogurt if you are using.

May be served very warm, or can sit  for a bit and served at room temperature.

I served this soup with Parmesan Parsnip Fries.


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