One of my favorite blogs, mlovesm, recently posted a recipe for a seasonal, spring pea soup. It's simple, really tasty, and you get to use the blender, which let's face it, just makes everything a lot more fun.
Spring Pea Soup, recipe from mlovesm blog
Makes about 6 servings
2 medium shallots, chopped
2 teaspoons olive oil
1 medium-sized boiling potato, peeled and cut into 1/2 inch chunks
1 teaspoon salt
4 cups vegetable broth
1 teaspoon fresh thyme
1 pound frozen baby peas, thawed
1 tablespoon crème fraîche
Cook shallots in a medium-sized, heavy saucepan over medium heat for about 2 minutes, until shallots are softened. Add potato and salt, then simmer for an additional 2 minutes. Add broth and thyme, allowing the mixture to simmer for 15 minutes, covered, until potatoes are softened. Add peas and simmer, uncovered, for 2 minutes. Pureé in batches in a blender, seasoning with salt and pepper. Add a dollop of crème fraîche and sprinkle with a few sprigs of thyme.
|Pictured with a semolina, golden raisin, and fennel twist from Amy's Bread in Hell's Kitchen--seriously delicious!|
Until next time!