Monday, May 6, 2013

Spring Pea Soup

Yesterday was the first Sunday I have had in awhile that wasn't completely non-stop (read: I only had one, 4 hour long rehearsal). Since I have been so busy  lately that the only opportunity to eat something usually means fare from the Gourmet Garage across the street from school, I jumped at the chance to finally make a home-cooked meal again.

One of my favorite blogs, mlovesmrecently 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!

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