This past weekend is JJ's last weekend away with the baseball team, so it was my last opportunity to cook for just myself. It's been rough with him gone all season, but it's been nice to cook lots of vegetarian meals and some of my favorites. I decided to make pea soup, but I wanted to use fresh peas, not split peas. I wanted it to be light and brothy, not heavy and starchy. It came out just like I wanted. If you want it thicker, reduce it further or use less stock and double the veggies!
I served this with a version of my favorite beet and spinach salad!
I garnished this soup with a dollop of sour cream and some whole peas, but they sunk!
Spring Pea Soup
(makes 1 dinner portion or 2 starters)
1/2 c. diced potato
1/2 c. sliced leeks, well rinsed
1 small yellow onion, diced
2 garlic cloves, smashed
salt and pepper
2 c. vegetable stock
1/2 c. fresh or frozen peas
1 tsp. minced mint
1 tsp. minced basil
pinch of cayenne
chiffonade basil and mint
Heat a soup pot over medium heat. Add 1 tbsp. EVOO, potato, leeks, onion and garlic.
Season with salt and pepper, stir and cook for 10 minutes, or until veggies are tender.
Add stock, bring to a boil, cook for 2 minutes.
Add peas, turn heat to low.
Add contents to a blender or use an immersion blender, blend well.
Pour back in the pot, add minced bail and mint, stir and ladle into a bowl.
Serve with garnishes.
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