Happy spring, friends! I know that I keep mentioning spring, but it truly excites me – like little girl giddy excited. Besides doesn’t the post of this title, Pea Soup, just sound like spring?
And that gorgeous bright green color! I can barely handle it.
As you know, I cannot survive cold weather without some warm soup. Even though it is officially spring and the sun is shining, the grass is green, the birds are chirping, we can still have some chilly days. Seriously, Mother Nature, pick a temperature and stick to it, would ya? Yesterday it was 75 degrees, today it’s 40 degrees. Today is a Pea Soup kind of day! But really, Mother Nature, pick the 75 degree temperatures and above, pretty please!
Pea Soup makes use of one of spring’s best vegetables, peas. Yeah, okay I use frozen peas which are technically available all year, but peas still scream spring. This soup is refreshing with a sweet pea taste. It’s thick and creamy (without any cream or milk). Best part, it only takes 20 minutes to make and 7 ingredients, and that’s all it takes to have a delicious soup filled to the brim with good-for-you veggies. Pea Soup is best served as an appetizer or as a side with a main dish.
Normally I love to use my immersion blender for soups. There is no ladling the soup into a blender, then into a bowl, and back into the soup pot. What a hassle. With this soup, however, I found it was best blended up in a blender. It tastes best when it’s nice and velvety. Just trust me, it’s worth the extra effort. Besides this is probably one of the easiest soups you will ever make!
Happy beautiful green Pea Soup making!
- 4 cups vegetable stock
- 4 small yukon gold potatoes, peeled, and cubed
- 2 16 ounce bags frozen sweet peas
- ¼ cup fresh parsley leaves
- 1 tablespoon fresh thyme leaves (sub ½ teaspoon dried)
- Salt and pepper to taste
- Olive oil, for garnish
- In a medium-sized stew pot or Dutch oven add the vegetable stock and potatoes. Cover and bring to a boil. Reduce to a simmer and simmer covered for 6 to 8 minutes, or until the potatoes are fork-tender.
- Stir in the frozen peas. Allow them to defrost and turn bright green, about 3 minutes. Once they have defrosted remove from the heat. Stir in the thyme and parsley.
- Transfer the soup to a blender, working in batches so that you only fill the blender halfway full at a time. Blend the soup until it's creamy, about 1 minute for each batch.
- Return the soup to the soup pot to reheat it. Once it comes to a boil, remove it from the heat.
- Stir in the salt and pepper to taste. Don't be too stingy on the salt, it helps to bring out the flavor of the peas.
- Ladle the soup into dishes and serve as a side or an appetizer. Garnish by drizzling a little olive oil on top of the soup.
- Store leftovers in the fridge for up to 1 week. Reheat the soup gently.