 |
I love peas. I think part of my obsession with peas is their color. Green is my favorite color! These tiny emeralds are just simply delicious. They have a wonderful sweetness and a pop texture which is quintessential pea. I normally use frozen peas when cooking, it's the only way to have delicious peas all year long. Frozen vegetables get a bad rap, but if you want a vegetable out of season and at the peak of its perfection, frozen veggies are the way to go. These veggies are picked at their best then frozen providing perfect veggies all year round.
Even though I use frozen veggies for cooking, I look for fresh veggies when in season, so when I saw this wonderful pile of fresh peas, I needed to get some! I wanted to use these peas in a dish that was going to celebrate their delicate sweetness and bright green color. I wanted peas to be the star! Pea soup was the best choice.
This soup is not only yummy but so simple! You only need 5 ingredients. The peas, onion, broth, sour cream, butter. You could have this meal done in about 15-20 minutes. It's a great quick weekday meal.
I know it's summer and it's hot and the last thing anyone wants to eat is something hot, but the beauty of this soup is that it can be enjoyed chilled. Whether cold or hot, this soup honors the simple pea showing off it's delicate sweetness and nature's rich green hues.
Buen Provecho!
 |
| Main Players |
 |
| Melt butter. Add onions. Cook 4-5 minutes There is flavor in the brown! |
 |
| Add chicken broth, bring to a boil. |
 |
| Add peas to boiling broth. Cook for 2-3 minutes. |
 |
| Peas will rise to the top and they will be bright green. Take off heat immediately. |
 |
| Blend soup in blender until smooth, return to pot and add sour cream. Look how beautiful it looks! |
 |
| My favorite way to eat soup, edible bowl!!! |
 |
| Look at that wonderful green!!! |
 |
| Optional garnish with heavy cream. Yum! |
Fresh Pea Soup- 4 small appetizers or 2 entrees
Ingredients:
2 cups shelled peas or thawed frozen peas
1/2 onion, minced
2 cups chicken broth
1/4 cup sour cream
1 Tbsp Butter
Salt n Pepper, to taste
Heavy Whipping Cream (optional garnish)
Road Map:
1. Place a heavy bottom stock pot on medium heat, add butter. Once butter melts down add minced onions, salt and pepper to taste. Cook for 4-5 minutes, until onions are a bit caramelized.
2. Once onions have softened and brown add chicken broth. Bring broth to a boil. Add peas to boiling broth. Cook for 2-3 minutes, until peas are bright green and tender. Remove immediately from heat.
3. Using a blender, puree soup until completely smooth. Work in batches if necessary. Once blended smooth return to pot and stir in sour cream. Taste and add salt n pepper if necessary.
4. If serving warm, heat soup to simmer and turn off heat. If serving chilled, place soup in a container and refrigerate for an hour. If you want to glide the lily, garnish soup with a drizzle of whipping cream.
5. Enjoy!
Side Note: If you want more of a silky texture pour soup through a sieve. I enjoy the different texture in the soup so I skip the sieve. If you want to make this completely vegetarian use vegetable broth instead of chicken both. Make it your own. :)
