Simple Summer Pea Soup
I’ve been doing quite a bit of baking lately (recipes to come, get ready!)- testing out and eating much more dessert and chocolate than I usually do. You could say I have the “baking bug”, which I don’t want to call a bad thing, but I foresee a bit more green in the days ahead. Don’t get me wrong, I love sweets but I’ve been going a little overboard and I need to restore a little balance– let’s just leave it at cookies, fudge, more cake balls, layer cake, and a new ice cream concoction I am trying to nail down. Too much? : )
Which leads me to my post today, a Simple Summer Pea Soup — refreshing and light, this chilled soup is perfect for a warm summer day or when you need something green and healthy. I whipped up a quick batch this morning and stuck it in the fridge so it would be nice and cool for my lunch today!
I love the simplicity of this dish but feel free to add more herbs or spices to your liking (sub fresh mint for the rosemary). You could also sprinkle soup with grated parmesan or drizzle with olive oil, or you could add 1/2 cup heavy cream for a richer soup. I like the texture of the skins of the peas but go ahead and strain the soup after blending if you want it really smooth. This soup could be served chilled or warmed (my preference is cold) but either would be good. Serve with crusty bread, crackers or parmesan toast for a light meal.
Simple Summer Pea Soup
Ingredients
- 2 Tbsp olive oil or butter
- 1 small sweet onion, chopped (a cup or so)
- 1 clove garlic, minced
- 1/4 tsp dried rosemary, chopped/crushed, optional
- 3 cups fresh or frozen green peas (I used frozen for convenience but fresh is ideal!)
- 1 3/4 to 2 cups chicken or vegetable broth (for vegetarian option), depending on how thick you want soup
- Salt and pepper to taste
- Sour cream, plain yogurt or creme fraiche for serving, optional (omit for vegan)
Instructions
- 1. Heat butter or oil in a medium saucepan over medium heat. Add onions, garlic and rosemary (if using) and cook until onions are soft and translucent, about 3-4 minutes.
- 2. Add peas to the pan and stir, cook for one minute until peas are no longer frozen. If using fresh peas, you can add to pan and stir briefly.
- 3. In a large blender or food processor, add pea/onion mixture and broth and puree until smooth. Season to taste with salt and pepper. *If you want to strain the mixture to avoid the skins, use a mesh strainer at this time.
- 4. If you want a cold soup, either pour into bowls and place in fridge or if you prefer a warm soup, add blended mixture back to saucepan and heat. Before serving, drizzle sour cream, yogurt or cream fraiche, if desired.
Notes
