Wednesday, May 31, 2017

Green Pea Soup

I am home recuperating from wisdom teeth extraction.  During the first day, I used packs of frozen green peas to keep the swelling down.  On the second day, I made a nice smooth and creamy soup with the peas! Feel free to change the herbs with whatever you like and have on hand.

1 Tb olive oil
1 onion, chopped
2 stalks celery, chopped
2 cloves of garlic, diced
2.5 cups of vegetable broth
pinch of dried tarragon
1 tsp fresh thyme
1 leaf of mint
1/2 tsp salt (optional - add if your veggie broth is unsalted)
fresh pepper to taste
16 oz bag frozen green peas
2 Tb fresh lemon juice
plain, unsweetened vegan yogurt (optional)

Heat oil in a soup pot and add the onion and celery.  Saute until softened and lightly browned.  About 5 minutes.  Add the garlic and saute for 30 seconds.  Add broth, tarragon, thyme, mint, salt (if using), and pepper.  Bring to a boil.  Add peas and cook until they are thawed.  Puree soup in  the blender.  Pour back in the soup pot and add lemon juice.  Check and adjust seasonings. Can be served hot or cold.  Serve with a spoon of yogurt swirled in.  

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