I could eat soup everyday. There are so many varieties from light and refreshing to hearty and rich. I love them all! Although, when I saw the recipe for pea soup I was a little skeptical. I’m not a huge fan of peas, but I’m trying to eat more vegetables, especially if they are in season. The results of this soup surprised me- it was creamy and very delicious. A little sweetness from the peas and creamy from the russet potato.
This soup makes a terrific lunch when paired with a big side salad. It’s vegetarian and makes a lovely first course for a special spring dinner too.
Spring Pea Soup- (Adapted from Taste of the South magazine)
- 2 Tbsp unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 small russet potato, peeled and chopped
- 12 oz bag frozen peas, thawed (or fresh)
- Salt and pepper to taste
- Sour cream, fresh dill and ground black pepper for garnish
- In a medium Dutch oven, melt butter over medium high heat. Add onion and garlic; cook until just tender, about five minutes.
- Add broth and potatoes; bring to a boil. Reduce heat to medium low and simmer until potatoes are tender, about 15 minutes.
- Add peas, salt, and pepper; cook for one minute. Remove from heat.
- Using an immersion blender purée until smooth. (You may need to run the soup through a sieve if the pea skins don’t break down all the way, so the soup texture is completely smooth- the choice is yours.) Serve with sour cream, dill and pepper. (You may also transfer soup in small batches to a blender and purée that way. Be careful since soup is hot!)
*Store any leftovers in a covered container in the fridge for up to 3 days.
The pea green soup is such a gorgeous color. It will add a beautiful vibe to your tablescape. Ladle up a bowl and enjoy it outside at a picnic table. The fresh flavors are sure to be a hit with your family.
Thanks for reading! xo